saramc said:Tartaric crystals more than likely. Were there any finings or deacidifiers added? Cold or heat stabilization?
Yooper said: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?
Yooper said: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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