cold stablizing


Any ideas how to cold stablize about 30 gallons of wine? I need to bring the TA down from over .7 and keep the PH where it is at 3.5
thanks
Reply to
marc
Marc,
How does the wine taste? If it tastes OK don't screw with it. Is it red or white? Is it still fizzy?
Reply to
doublesb

Is yours a red or white wine? Those numbers do not sound bad as they are.
What I do for my white wines is put my carboys on a cart and wheel them outside when the temps get down to around 27F. Of course, this may take several times to accomplish and there is always the possibility of it getting too cold and damaging the carboys.
Reply to
Paul E. Lehmann

You really don't have enough information here for a qualified answer. A TA of .7 is not earth shattering. You haven't mentioned how this wine has aged, what variety it is or how you plan to use it. The TA can come down considerably by aging. I also wouldn't worry of PH at this point in time. I cold stabilize by keeping my wine, both red and white on the floor, in the darkest and coldest area of my basement which is right now in Wisconsin about 62 degrees F. Keeping the wine still is also important.
Tom
Reply to
Strongarm

Thanks. It is really the tartness that is alarming at this point. I'm just looking into alternatives to what I did last year that didn't seem to require additional steps. I am also struggling to understand why my MLF didn't happen, so I am sort of in information gathering mode here. But it is good to hear that .7 or so isn't a big deal. There always seems to be a discrepancy between the "targets" that people write about and the "window of acceptability"
thanks marc
Reply to
marc

Marc,
If your wine is red I wouldn't worry to much about it. If your wine is white then it depends on the style you want. The term "window of acceptability" is a cage you have built for yourself based on other's opinions. The accepability of the wine is based on your taste and nothing else.
Reply to
doublesb

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