Crystal sediment
- Thread starter novalou
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saramc
Well-Known Member
Tartaric crystals more than likely. Were there any finings or deacidifiers added? Cold or heat stabilization?
It sounds like "wine diamonds", or tartaric acid crystals. That's a good thing, meaning less acid in the wine.
Not really. But you'll get more at colder temperatures faster. It'll happen at warmer temperatures, when excess tartaric acid precipitates out, but it'll happen faster when the wine is colder.
