Hello,
Been awhile since I posted to this group, but I see a lot of the same experts are still here. I've been pretty busy lately and have left last fall's wine in the carboys (I have racked 3 times, however, so no problems there). Now I am cold stabilizing and want to drop some tartaric since I added a little too much to the grapes in the beginning of fermentation due to an incorrect TA reading. I know the cold will drop only a small percentage.
I have the Syrah at 27F. How long do I need to keep it there to drop out as much tartaric as possible. These wine carboys are tying up my beer fridge and I would like to keep them there for the minimum amount of time necessary.
Thanks, Miker