WineXpert WE PINOT GRIGIO

[Vlabruz]

Do you have to deal with tartar crystals?
Should I cold crash when it's time?

 

[winemaker81]

I cannot recall ever having crystals in a kit wine. Messing with acid levels in a kit is risky, as reputable vendors (including WE), do a good job of balancing acid. I don't recommend cold stabilization or MLF for kits, based upon vendor recommendations and reading what others have done.

As an experiment, put a bottle in your fridge for 3 weeks. Do you get crystals -- and more importantly -- what does wine taste like, especially in contrast to the remainder of the kit?

Cold stabilization is a technique used to reduce acid in wines with a high enough tartaric level that it is out of balance, tasting sharp, and it's a low impact way to reducing that acid. If the wine tastes good, don't mess with it.

If crystals are a problem, bulk age at 50-58 F for a few weeks, and check. Rack off crystals -- this won't remove as much tartaric, but it will greatly reduce the likelihood of crystals after bottling, unless you leave a bottle in the fridge for weeks.

 

[Vlabruz]

Thank you

 

[bstnh1]

I've made several WE Pinot Grigio kits and never had any crystals.

 

[Swedeman]

I've made several WE Pinot Grigio kits and never had any crystals.

Same here.

I have had crystals in some of WE high end kits (limited edition and former Eclipse).