You are here

Terry's Tips

Submitted by Terry on Tue, 02/07/2017 - 23:00

Cold Stabilization

It's not too late to cold stabilize your wine, just be sure to monitor the temperature.  I like to have the temperature go below 30 degrees for an extended period, and get concerned only if the temperature falls below 20 derees.  Depending on the alcohol content of the wine, it may be ok as low as 15 degrees, but if the wine freezes it may break the glass carboy.  I have an attached garage which stays a little warmer than the ourside temperature,  I placed a card-table over the carboys to support a blace plastic sheet (to keep out the light) and then put a plastic cup of water, and a cup of wine on top of the plastic to help monitor the temperature.  If the water is frozen hard I check the cup of wine, and if very cold then check the carboys.  If the temperature is expected to drop too cold, I put a trouble light in with the carboys to prevent freezing.  I like to have the carrboys out for at least 2-4 weeks, longer if the weather cooperates.