Well here in the North East it is that time of year. Is any one else
up here asking themselves the question; Should I or should I not cold
stabilize?

To me it seems an effective way to lower the acid by precipitating out
excess tartaric crystals.
I normally put the wine in an unheated garage and I let the temperature
go down to 24F (-5C) for a couple of weeks.

Someone mentioed that this has a negative effect on the acids, tannins,
proteins. Is it true that wineries only cold stabilize white wines? I
thought it was standard practice up here in the N.E. where the grape
acids tend to be high (high TA and low PH)?

Someone suggested that I should cold stabilze reds at 40-45F rather
than below zero. It seems to me that if this works it will take a
much longer period of time and may not precipitate as much acid
crystals?

I would be interested in hearing peoples ideas on this.

thanks and Seasons Greetings
Joe

Hey Joe-

I use 5 gallon kegs and have (in the past) just lowered them into the
freezer/garage when it was cold enough to stabilize them. I never saw
alot of crystals drop out, but the vintage 2 years ago produced quite a
bit of sediment after sitting in the bottles for awhile.

I don't know where you are in the NE right now but we were just taking
a walk outside with a long sleeve shirt- no coat- in Rochester NY. WAY
too warm for stabilization. I'll put the Rieslings in the freezer (3L
batches) to see how they hold up.... don't even think they need to be
fined they're so clear.

Jason

Pino wrote:
> Well here in the North East it is that time of year. Is any one else
> up here asking themselves the question; Should I or should I not cold
> stabilize?
>
> To me it seems an effective way to lower the acid by precipitating out
> excess tartaric crystals.
> I normally put the wine in an unheated garage and I let the temperature
> go down to 24F (-5C) for a couple of weeks.
>
> Someone mentioed that this has a negative effect on the acids, tannins,
> proteins. Is it true that wineries only cold stabilize white wines? I
> thought it was standard practice up here in the N.E. where the grape
> acids tend to be high (high TA and low PH)?
>
> Someone suggested that I should cold stabilze reds at 40-45F rather
> than below zero. It seems to me that if this works it will take a
> much longer period of time and may not precipitate as much acid
> crystals?
>
> I would be interested in hearing peoples ideas on this.
>
> thanks and Seasons Greetings
> Joe

> Is it true that wineries only cold stabilize white wines? I
> > thought it was standard practice up here in the N.E. where the grape
> > acids tend to be high (high TA and low PH)?
> >
I don't think that is correct, I stabilize everything. The Burgundians
would just open up the doors of the wineries back before refrigeration
and they have made good reds forever. Some still do it that way.

Any time I have not stabilized a few years of cellaring always produced
tartrate sediments in those reds. It's coming out one way or the other
as I see it.

> > Someone suggested that I should cold stabilize reds at 40-45F rather
> > than below zero. It seems to me that if this works it will take a
> > much longer period of time and may not precipitate as much acid
> > crystals?

I would agree with you there also, I have read that and it didn't make
sense to me either. The whole point as far as I am concerned is to get
the wine stable and colder gets it done quicker. I tried doing it at
40 and even seeding and nothing came out. I lowered the temp to ~25 F
and it precipitated some acids. I can't see doing this to a young red
harming it.

I'm in the Northeast too and I can't see it ever making sense to not do
this on grapes grown here except for last years Traminette. In
hindsight, the acid and pH were fine before I stabilized. I should
have left well enough alone and if sediment formed so be it. I ended
up adding less than 1g/l back in because it got a little flabby. That
grape is perfect for us if last year is any indication. (Jason, I got
that somewhat near you at Walkers is Forestville.)

Joe