Hello
I have a number of fruit wines approaching bottling time. To most of them I did not add any tartaric acid. I wonder if it is necessary to cold stabilize the wines before bottling them since the normal reason for cold stabilizing is said to be to drop out excess tartaric acid as potassium tartrate crystals. What does the experienced fruit wine makes have to say about this?
Regards Martin Olesen
Martin, I have not been at this as long as others, but I do make a lot of fruit wines. I usually don't cold stabilize a fruit wine. I also don't add tartaric acid either. The only time I have cold stabilized a fruit wine is to try to get it to clear if it is a little cloudy. If it doesn't work then I do go on to other methods of clearing. Darlene Wisconsin
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