I switched from kits to all juice making my wines. My first batch was a Chardonnay from Chile, not tartrites, filtered before bottling. My next 2, a Pinot Noir from Chile, and a gewurztraminer from California, I did the same thing filtered before bottling(Pinot Noir bulk aged for 1 year, gewurztraminer bulk aged for about 8 months before bottling). They both look and taste great. However, I rec'd a wine rack for christmas to store my wines and the other week when I took one out to drink, I noticed the crystals. Now I am thinking since it got colder out my storage area where I keep them probably is around 55 degrees F and since I used to store them on their side in boxes is wasn't an issue but on a rack where the bottles probably cooled a little is what caused. I know cold stabalization would have helped prior to bottling but is there a way to cold stabalize an entire carboy with out using a fridge? Does any cold stabalize before bottling? How do the commercial wineries prevent the crystals from showing up? BTW, the wine still tastes great to me. Thanks.