last year I made a batch of French Concord red wine and the flavor was really good, so I'm trying it again.
The problem was that as the bottles are chilled, crystals form on the bottom of the bottles. I suspect its Tartaric acid.
Question(s) is there a way to eliminate them is the year old bottles? What is the danger of chilling, opening, filtering and rebottling?
For this years batch I'd like to chill the carboy for a week before the 2nd or 3rd racking in hopes of "catching" the crystals before bottling.
Is there a better way?
Am I missing some key step?
Thanks in Advance.
The problem was that as the bottles are chilled, crystals form on the bottom of the bottles. I suspect its Tartaric acid.
Question(s) is there a way to eliminate them is the year old bottles? What is the danger of chilling, opening, filtering and rebottling?
For this years batch I'd like to chill the carboy for a week before the 2nd or 3rd racking in hopes of "catching" the crystals before bottling.
Is there a better way?
Am I missing some key step?
Thanks in Advance.