What's Your Opinion of ........ ?

[OliverStyles]

I’ve seen a few references in the pH shift in this thread so I thought I would clarify. The fulcrum actually swings at 3.65 pH. So, if a wine is cold stabilized above or below this value (or if tartaric acid is added) the pH will actually increase above 3.65 and decrease below it.

IIRC CMC doesn’t actually adjust the TA of the wine, it simply prevents the precipitate from forming.

So true! Thanks for setting me straight. And yes, CMC doesn’t adjust TA (to be clear).

[Adam_Frisch]

I have not cold-stabilized in the past as I simply don’t have the equipment to glycol chill big tanks. Nor the space, or the money. So far, none have thrown diamonds except the newly released PicPoul, which puts out a tiny bit.

I’m on the fence on how to move forward - I don’t think crystals are a problem for wine people. But for regular customers I do think it can be a big deal. Especially in whites, where the crystals can look like small pieces of glass (in reds, we accept a little more grit as even non-wine people know they can have a little bit of sediment). As I said, I might add CMC (or whatever you want to call it - there are multiple brand names) in future releases, but also dislike to add stuff and certainly don’t want to dull or change any expression of the wine. I have to admit this is new territory for me and will have to do some more research and find what I is best for my wines. I’m not a dogmatic low-interventionist, but still like to keep things as un-manipulated as I can.

[Scott_Brunson]

If there has ever been a clickbait title of a thread, this has to be it!

This.

My opinion of … is --------.

• ……

[Tom_G_l_a_s_g_o_w]

I have not cold-stabilized in the past as I simply don’t have the equipment to glycol chill big tanks. Nor the space, or the money. So far, none have thrown diamonds except the newly released PicPoul, which puts out a tiny bit.

I’m on the fence on how to move forward - I don’t think crystals are a problem for wine people. But for regular customers I do think it can be a big deal. Especially in whites, where the crystals can look like small pieces of glass (in reds, we accept a little more grit as even non-wine people know they can have a little bit of sediment). As I said, I might add CMC (or whatever you want to call it - there are multiple brand names) in future releases, but also dislike to add stuff and certainly don’t want to dull or change any expression of the wine. I have to admit this is new territory for me and will have to do some more research and find what I is best for my wines. I’m not a dogmatic low-interventionist, but still like to keep things as un-manipulated as I can.

Crystals are no problem.

[Fred_Bower]

Tartrate precipitation tells me that the winery didn’t fuss with the wine too much. I don’t want to crunch them so try not to pour into my glass. I think Brian’s experience is pretty common…people think there’s something wrong with a wine that has crystals in it.

fred