There have been some good diagnoses lately about cloudy wines and granular
crystals occurring upon refrigeration. They've attributed such problems
to excess tartaric acid crystallizing out of cold-unstabilized wines.
I am experiencing this with a batch of White Zin that has only been sitting
on the rack for a few weeks at essentially room temperature. It was made
from a 15 liter concentrate and juice 6 week kit. The effects are more
pronounced after an open bottle has been in the fridge for a day or two.
I don't imagine there's any remedy for the Zin at this point. But what
measures might I have taken, compounds added, etc. to prevent this
happening ? I don't have a place to cold-stabilize.