Cold stabilization mistake?

[joeswine]

Sometimes when we play with are wine as I do adding extra solids to the base it then becomes denser than the normally accepted standard in a kit,and hazier, cold stabilization helps clear a stubborn wines haze problems (if the normal practice has failed), in white wines , Also it slows down the aging process at least that's what I've found .

 

[NCWC]

Cold Stabilization
• Process of eliminating the tartrates formed by tartaric acid crystallization.
• Cold temperatures can, when wine is in the bottle, cause this reaction to occur.
• Crystals can appear which is not pleasing to the consumer.
Cold Stabilization Tests
• Freezer test -
• Take a small filtered sample and place in a baby food jar or small mason jar.
• Place in freezer for 12-16 hours.
• Let thaw and if crystals don’t form, wine is stable.
Cold Stabilization Methods
• Cold chill - place wine in an area where temperature is between 140 - 250 F.
• This will normally take 2-3 weeks.
• If these temperatures cannot be achieved, keep at 390 F for a few months.
• Cream of tarter - potassium bitartrate.
• Use 50-100 g/hL of cream of tartar.
• Gently stir into wine and allow to sit at 390F for a week or two.
• Process is called seeding - initiates the crystallization process.
• Crystals can be reused for other wines to seed.

 

[wpt-me]

Got an extra zero in those "F" temps ??

Bill

 

[FTC Wines]

Bill, I was thinking it was a decimal point missing, not to be TOO technical! Lol, Roy