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Old 10-26-2012, 11:41 PM   #1
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I have a batch of Niagara wine clearing. It has developed sugary type crystals at the bottom.

Any ideas what the crystals are?

 
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Old 10-27-2012, 12:44 AM   #2
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Tartaric crystals more than likely. Were there any finings or deacidifiers added? Cold or heat stabilization?
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Old 10-27-2012, 01:02 AM   #3
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Quote:
Originally Posted by saramc
Tartaric crystals more than likely. Were there any finings or deacidifiers added? Cold or heat stabilization?
No finings. It was just sitting in a glass carboy at basement temperature. I put some in the fridge and a bunch more crystal type sediment stuck to the sides of the glass.

 
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Old 10-27-2012, 01:10 AM   #5
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Quote:
Originally Posted by Yooper
It sounds like "wine diamonds", or tartaric acid crystals. That's a good thing, meaning less acid in the wine.
Isn't it odd I had some settle out at 68 deg F?

 
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Old 10-27-2012, 01:18 AM   #6
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Quote:
Originally Posted by novalou View Post
Isn't it odd I had some settle out at 68 deg F?
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.
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Old 10-27-2012, 01:23 AM   #7
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Quote:
Originally Posted by Yooper

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.
Thanks for the info Yooper!

 
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