I have a Sauvignon Blanc that I drew an amount off from my main batch and cold settled it in my refrigerator.
Tartrate crystals formed but I dont have access to a refrigeration plant or one big enough to take my batch.
Is there anyway to remove tartrate crystals without cold settling?
Thanks
AB1
Yes, but it's not easy. All you need is an ion exchange column and a graduate in chemistry to run the column. Have you considered using five, 1-gallon jugs and your refrigerator? Regards, Lum Del Mar, California, USA
Time works very well if you age it in the carboy, and of course the cooler the better.
Glen Duff
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ab wrote:
If you look around or check with friends and relatives you may be able to purchase and old refrigerator that works great and is cheap. I gave $75 for a 23 Cubic foot that will hold three five gallon carboys with the shelves removed. The temperature can be lowered to 32 to 34 degree and it works great for me. I fabricated a three inch stand to level out the bottom and with the shelves removed I can easily place three 5 gallon carboys inside. The color is awful and it looks like crap, but it works. As a bonus, my wife gets to use to store fresh vegetables in the summer till she freezes them or whatever.
If you look around or check with friends and relatives you may be able to purchase and old refrigerator that works great and is cheap. I gave $75 for a 23 Cubic foot that will hold three five gallon carboys with the shelves removed. The temperature can be lowered to 32 to 34 degree and it works great for me. I fabricated a three inch stand to level out the bottom and with the shelves removed I can easily place three 5 gallon carboys inside. The color is awful and it looks like crap, but it works. As a bonus, my wife gets to use to store fresh vegetables in the summer till she freezes them or whatever. Aubrey Martinez, Ga
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