Hello,

Been awhile since I posted to this group, but I see a lot of the same
experts are still here. I've been pretty busy lately and have left
last fall's wine in the carboys (I have racked 3 times, however, so no
problems there). Now I am cold stabilizing and want to drop some
tartaric since I added a little too much to the grapes in the
beginning of fermentation due to an incorrect TA reading. I know the
cold will drop only a small percentage.

I have the Syrah at 27F. How long do I need to keep it there to drop
out as much tartaric as possible. These wine carboys are tying up my
beer fridge and I would like to keep them there for the minimum amount
of time necessary.

Thanks,
Miker