Just wondering if anyone had thoughts as to when to cold stabilize a wine(if at all). My MLF is done and I was going to rack it and put it in the fridge for two weeks to hopefully encourage the formation of tartrate crystals so I can filter them out.
My question is if now is a good time to do this and if there is a problem with making aging wine this cold then bringing it back to warmer temperatures(arounf 65 degrees).
My question is if now is a good time to do this and if there is a problem with making aging wine this cold then bringing it back to warmer temperatures(arounf 65 degrees).