I used Potassium Carbonate to reduce the acid in my wine and it made a huge difference with no negative effects that I can tell. The wine had already been cleared and cold stabilized when I added it. After adding the potassium carbonate a layer of sediment formed at the bottom of the carboy. I read that after adding the potassium carbonate you should cold stabilize. Should I cold stabilize again or am I OK since it's already been done?