Stabilizing - which temp?

Question

What temperature should I leave the carboy for the 8 days for Stabilizing. Is it 18-24°C necessary or is a colder room, say 15°C ok?

I am in the process of making white wine from the Selection International Series. When preparing to bottle I realize I still have a lot of CO2 in the wine.

I am planning to shake all CO2 from the wine and leave it for Clarification for 14 days. Will I be able to safe the wine or will it never be any good?

Background info:

I left the wine 8 days to stabilize and 14 days for clarification

I am making wine from Selection International

Thank you for your helpful replies

Bob · Accepted Answer

I'm not a cold stabilizer at all, but I thought it was always done atabout 33*F?!

Joe Sallustio · Answer

Degassing and cold stabilizing are mutually exclusive. You degas at higher temperatures, (like room temp). Stirring a cold wine is an invitation to oxidation, I would not suggest that. Cold stabilizing is usually done at a temperature you can reach above the freezing point of wine. 25 F is good. 40 F takes months in my experience. You can hasten the process by adding 'seed crystals' of cream of tartar.

Joe

Ben Rotter · Answer

You need to go much colder than that for cold stabilising: at -3 to -1 C it would typically take 1-2 weeks, at 2 to 5 C it might take months. Degas before hand, and at a warmer temperature. Ben, in metric :-)

Stabilizing - which temp?

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