Cold stabilization involves putting the wine that has finished fermenting into an environment that has a temperature between +4 celcius and -4 celcius. The cold temperature chills the wine and the tartaric acid begin to form into crystals and collects on the walls and bottom of the carboy. The photo shows the crystals that have formed and stuck to the wall of the carboy. We will stir the wine a few days before siphoning it off and the crystals will fall to the bottom and settle out.
Next we will siphon the wine into a new carboy
and add a bit of sulphite and sorbate. We also take a bit out to
sweeten with sugar. We will add that sweetened wine back in with the
rest of the wine and the sorbate inhibits it from fermenting. Were
pretty much done after that, just need to bottle and lable.