Cold stabilization and tartrates

[havlikn]

I ran into an issue with stabilizing wine. I had the wine in the cold for 2 weeks. I was away this weekend and the temps went into the 50s. Does this negate the tartrates that would have already fallen out or when the tartrates are out of the wine they can't go back in? Thank you

 

[cmason1957]

They can go back into solution. And 50 for 2 weeks isn't what is generally considered cold stabilized. You need something closer to 30. Then rack as soon as you terms it from the cold. Leave some space for expansion.

 

[GreginND]

I think he meant the temperature was colder and it raised to 50 degrees. I don't think you should have a problem. The tartrates, once precipitated, are very difficult to redissolve and do so only vey slowly.

 

[havlikn]

Thanks. I thought I'd be okay but just checking