Last winter, I had my first experience with wine diamonds. After they dropped out, my wine seemed to be noticeably flat and lacked mouthfeel. Given that my wine this year has a PH around 3.85, I don't want to lose anymore acid and I don't want to correct for acid (trying to make do with just the grapes). So I'm curious, what is the best way to get wine diamonds back into the wine? If I avoid racking in winter and wait until spring will they naturally absorb back into the wine? If they are still there, can you try to crush them/mix them up with the bottom layer of juice and rack with everything else?
I know cold stabilization is usually preferred and I am trying to do the opposite.
I know cold stabilization is usually preferred and I am trying to do the opposite.