Hi,
I've got a batch of Baco Noir that I want to cold stabilize to drop the TA. Ideally, I'd like to leave it in the fridge for a few weeks while I'm on holidays. Is 3 weeks too long?
Alternatively, I have an uninsulated sunroom that I could leave it in a little later in the winter. I don't know how cold it gets in there though. How cold should the temperature be to get effective acid precipitation?
TC
There's no such thing as too long. That said, however, the benefits stop once all the excess bitartrate has precipitated.
If it's in a glass carboy you want to make sure that it doesn't get cold enough to freeze the wine. For table wines of typical alcohol concentration you can go as low as about 26°F. That said, I'd recommend that you play it safe and go no lower than 30°F. That's cold enough to do the job.
Tom S
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