"pp" > wrote in message
oups.com...
>
> 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

I don't know the answer to your question Pp. But, I do know hazes are more
likely with a rapid cool-down with no crystals in the container. So, I
would get a small container of "cream of tartar" at the grocery store. Add
a couple tablespoons of crystals to each carboy and try cooling the wine
again.
Good luck,
--
Lum
Del Mar, California, USA