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60 Cold Stabilization




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This article is from the WineMaking FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions by others.

60 Cold Stabilization

{I am making a wine from a kit - Pinot Noir from Cuvee Vendage
(Vinotheque). I have read about the benefits of cold stabilization, so
I want to cold stabilize my wine. (The kit instructions, or any kit
instructions I have read do not mention cold stabilization).}

You shouldn't need to cold stabilize kits.

{Should I do my cold stabilization before or after adding the
clarifiers?}

After, though if you want to minimize such additions then waiting
around an extra two weeks won't hurt the wine.

{I still need all of these clarifiers. If I am letting my wine age
longer then the 45 days the kit calls for and am cold stabilizing? I
just started a Chardonnay kit. Is anything any different for white
wines?}

45 is too long for cold stabilization; you only need 14. However the
wine will benefit from the ageing.

{I am doing my cold stabilization in the unheated back porch of my
house. Should I wrap the carboy in a blanket to protect it from
draughts and to help insulate from temperature swings? What is the
minimum temperature wine should cold stabilize at? If we get a really
cold snap and my porch goes down below 32F (or 0c) is this a problem?}

No wrapping is needed as the thermal buffering you will need for the
wine will be somewhat taken care of by the fact that the porch is
protected from sudden temperature changes and wine.

It should go down to 28F (-2C). It shouldn't freeze unless it really
gets cold (-10C for long periods of time) at which point the wine might
begin to slush up.

 

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