I precipitated my first batch of tartrate crystals from a white wine this week. A process called cold stabilization is recommended for white grape wines. This process reduces the temperature of the wine and will make the dissolved solids heavy and drop to the bottom of the carboy. Having never done this before I was pleasantly surprised when I racked off the clearing wine to see a layer of shiny sediment that looks like salt. With some additional time I am betting the wine will continue to clear.
The wine tastes OK, the initial fermentation went pretty dry and I like my Rieslings a little bit more full so I am going to back sweeten and blend it as it continues to age.
Cheers!
Jason
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