Cold Stabilizing Rose

rebusify · May 4, 2020

So I'm reading more and more about cold stabilization for wine to keep the tartrates from forming in the bottle so the question is should a Rose wine go through cold stabilization before bottling and if so, when would you do it and for how long? Thanks in advance!

cmason1957 · May 4, 2020

I cold stablize any wine that I expect will be chilled prior to drinking it. My fridge will get down to about 32-34 F. I put my wines in for a minimum of two weeks, four is even better. So my whites and roses go in, my reds might or might not, for the reds it depends on what the ph is and if I think they are a little bit tart.

Ajmassa · May 4, 2020

I would think the earliest would be after the wines stable and clear so afterwards you are racking off the tartrate crystals only and no other gunk. At least a few months after fermentation and possibly the last step before bottling. CS a few weeks, rack & sulphite, and bottle soon after. (Unless also filtering).
I use the winter temps to CS in the shed.

mainshipfred · May 4, 2020

I can't say I've had a problem with tartrates yet but I do age at 55*. Perhaps that is why.

Ajmassa · May 4, 2020

Well I’ll be starting mine this weekend. I don’t have the ability to store or ferment cold I will gladly share my process with ya as I’m also shootin from the hip. I’ll have to age at room temp and will cold stabilize if needed this winter before bottling.

I’ll probably press right away and add back some red juice following day. But not able to get into the whole refrigeration stuff.
I’m breaking off about 7gal of Malbec juice for the rosè.