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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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How long and at what temp should I cold stabilize. I imagine this will also
help tartrate crystals from settling in the bottles. Louise ![]() -- |
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A week at 27-28f constant is good. If you have to do it at a higher or
fluctuating temperature (such as outside) I would go longer. (2-3 weeks.... all depends on conditions I suppose). Watch your airlocks don't come out or freeze due to fluctuating temperatures(use vodka etc) and remember that O2 is much more soluble at lower temperatures. HTH John Dixon "Weez" > wrote in message ... > How long and at what temp should I cold stabilize. I imagine this will also > help tartrate crystals from settling in the bottles. > Louise ![]() > > -- > > > |
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"J Dixon" > wrote in message >...
> A week at 27-28f constant is good. If you have to do it at a higher or > fluctuating temperature (such as outside) I would go longer. (2-3 weeks.... > all depends on conditions I suppose). Watch your airlocks don't come out or > freeze due to fluctuating temperatures(use vodka etc) and remember that O2 > is much more soluble at lower temperatures. HTH > John Dixon To avoid airlock problems, I'd recommend switching to a solid bung for cold stabilization - no need to worry about air or suck back or the airlock breaking. Pp |
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