So cold stabilization by ice water, did it work? After a week, a fair amount of sediment has built up. But is it just yeasts and solids or the holy grail of wine manipulation: tartrate crystals? Time to rack the wine and find out.
After touching the goop and nearly vomiting, my fingers find some tartaric salts. Paydirt! Sort of.
I give the wine a few more days of chilling and settling and rack again.
Once again some dead yeasts, fining earth and that silt of tartaric acid have precipitated to the bottom. But the wine is still hazy. This could take years.
I have a plan. Thanksgiving break will drive students out of the dorm. Only then can I take my carboy into the freezing outdoors without raising suspicion.
Inspiration came from a visit to Yates Cellars on Keuka Lake. Since they cannot afford mechanized cold-stable tanks, the snow dusted outdoors work well enough to chill down their vignoles (seen above), even in late October.
It’s just a matter of doing it.