Hello,

Thanks! I read the recommended article and to be honest I am still
confused.. If any one can give me a little personal explination on cold
stabilization I would greatly appreciate it...

Cheers,

Shawn

"Lum" > wrote in message
...
>
> "Inferno" > wrote in message
> ...
> > Thanks again Tom....
> >
> > I hear ya on the PH meter... I am going to get something a bit more
> > accurate...
> >
> > As for the Oak Barrel... I was overuled by the boss on this one... My
> > girlfirend prefers American Oak, over French... Personally, I much
prefer
> > French Oak because of the "sexyness" it adds to Chardonnay, rather then
> the
> > more pronouced "buttery oak" taste I find A. Oak attributes to wine...
The
> > reason I didn't ferment in the barrel was because the barrel is small
and
> > new and with the MLF the time in the barrel could have lasted longer
than
> I
> > would have wanted, resulting in "Eau de Chene" rather than an Oaked
> > Chadonnay. After the Chardonnay I will use the barrel for aging some
> > Australian Shiraz which I feel is a better use of the A. Oak. We'll se
how
> > the batch goes and if the Chardonnay is successful I a thinking of
trying
> my
> > next batch with Canadian Oak, which is suppose impart characterics of
both
> > American Oak and French Oak...
> >
> > One more question... Why would I cold stabilize (not that its a problem
in
> > my climate?) Do I need to cold stabilize if I don't add any buffers?
> >
> > Cheers,
> >
> > Shawn
>
> Shawn,
> New grape wine contains excessive quantities of potassium bitartrate. The
> tartrate can precipitate out as crystals or hazes when the wine is
chilled,
> so practically all white and blush grape wines require cold stabilization
> before bottling.
> More info here http://home.att.net/~lumeisenman/chapt15.html
> Good luck with your Chardonnay.
> Lum
> Del Mar, California, USA
>
>