Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Category Archives: VIGNOLES VENTURING
Chilling wine in an ice tank did crystallize a small amount of tartaric acid. Moving the wine to the freezing outdoors for another week just wore me out. Sure, it was cold in the car. But re-parking in the shade … Continue reading
Brace yourself. My hunt for winecraft’s golden fleece, cold stabilization, has brought the glass carboy to the car. The outdoor freeze presents my last chance to chill the wine. But dangers and complications ensue… A bleary but hopeful the morning … Continue reading
It is Thanksgiving break. The students have left. Now is my chance to truly cold stabilize my wine. A week of ice bucket chilling and siphoning helped to remove most of the floating solids. Yet the wine never got below … Continue reading
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 … Continue reading