Re: Acid reduction via cold stabilization

A couple of small cautions about making your wine cold, and then warm again. The cold zone will shrink the liquid volume. This can cause airlock liquid to suck into the wine. I would use a solid rubber or cork stopper. Also, if you rack immediately upon returning the carboy to a warm environment, be careful as the liquid will expand when it warms. This means that if you rack to a new carboy all the way up to the top, it will probably come out the top within 24 hours as it expands.

This was one of the lessons I learned this year. I learn a couple of good ones every year!

Roger Quinta do Placer

Thanks for the comments fellas. Very helpful. John, my acid reading may be registering a little high as my testing kit is a month or so past its expiration. Albeit, the wine itself is tasting tart so I know I need to reduce.

I added acid blend to lower the pH (this has been a case of trying to rescue a bad situation from the get go). Lesson: work with acid blend cautiously. Added some -- not enough, added some more -- still not enough, added again -- oops too much.

Last season put me through most imaginable faux pas and follies. If nothing else, I'll have valuable lessons to carry forward.

You palate is the most important instrument you have. Trust it over all others.

Sounds like you added acid post-fermentation. Always get your acid balance right _pre-fermentation_! Don't do the entire batch at once either. Adjust a known volume of juice, adjust it (while measuring ingredients) until you get it right, then scale that up for the entire batch. Get someone to check your numbers, too, before committing the whole lot. "Measure twice; cut once."

Tom S

Thanks Tom. Yes I agree, balance the chemistry at the beginning. Any enhancements to your product should be added at the beginning as well. Get all those molecules dancing with one another at the beginning of the party. By the end of the evening they are all having fun together (ever go to a party 4 hours late and try to blend in?)

A year ago I didn't know anything about pH, sulfite, or much of anything else. The fact that I have salvagable product now is largely a miracle.

Your idea of working with a smaller, known volume first is great. Thanks.

How much acid reduction can I expect to see by precipitating out some tartaric diamonds with a two week chill?

TIA

At 30-34 degrees, how long should wine be stabilized? Tim

Give it at least a couple of weeks. You should be able to see when it has happened.

Tom S