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Fall Bright has been providing winemaking supplies, grapes, juices (plus brewing supplies) for amateur winemakers for over 20 years.
An old grape packing house provides a home for Fall Bright.
Cold stabilizing to reduce acid
Put glycerin or sufficient alcohol (vodka) in the airlock to prevent freezing. Place the carboy at
20-30o
F for 2 weeks or more. A
temperature of 25-30 degrees F is more safe for the amateur winemaker dealing
with glass as a container.
Use
your better bottle for cold stabilizing!
Excess tartrates will precipitate from the wine. This mellows the wine by reducing the acid. It will help stabilize the wine by preventing these tartrates from settling out
after bottling. Rack into a clean carboy, while still cold, adding proper
metabisulfite. Top up with wine.
If you don't have time to rack while still cold, rack as soon as it is
possible as the crystallization of the tartaric acid will reverse,
slowly.
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