Tag Archives: wine making

MINIMAL.RETURNS

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

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FAUX.STABILIZATION

Cold stabilization: refuge of the weak-willed winemaker. Simply chill the wine to near freezing temperatures for a few weeks. It should sink haze and lower tartaric acid and potassium, which means better stability along the bottle’s journey to the shelf. … Continue reading

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