How long should I give red wine to clear before using finings..?

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how cold can wine be "cold stabilized" at? Its 20-ish deg F in my garage right now.......

Oh, my.... I think 20ish is quite cold enough. I don't let mine get that cold since I don't want it to freeze. I honestly don't know if freezing affects the final flavor though. Anyone know? I suspect that if a full carboy froze, it would push up through the top & push out the plug, making a royal mess.

Robert

Reply to
Robert Lewis

It wouldn't hurt if it froze but I wouldn't recommend it either. Wine freezes around 25F; the amount of alcohol in the wine determines the freezing point. It will begin freezing in the neck typically, it's more of a slush. If you want to concentrate a wine this is one way to do it. Freeze it and remove the ice which is mostly water once about half to 3/4 or so drains through a funnel as it thaws.

Joe

Reply to
Joe Sallustio

I don't like the idea of it freezing much, but I do like the idea of chilling it to help it settle and stabilize. I have moved the red into the loft where all of my unbottled wine which has finished its fermentation goes. That has the benefit of through draft and no overhead insulation, but a little heat moving up into the loft space from the house below. The temperature never really dips below 3C (37.5F) where I live. Thanks for the comments and suggestions thus far.

How long do your red wines take to clear on average?

Best wishes, Jim

Reply to
jim

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