Lum wrote:
>
> Protein hazes occur at high temperatures. Your cold stabilization is
not
> quite complete. Commercial wines are often held at 26 to 28 degrees
for
> several days. More info here
> http://home.att.net/~lumeisenman/chapt15.html
> Good luck
> Lum

Thanks, Lum, that makes sense. The only remaining question is - I don't
seem to get any crystals anymore, just the temporary haze that goes
away when the wine warms up to room temperature. Is it harder to get
crystals if the wine has been incompletely cold stabilized before?

Thx,

Pp