Cold Stabilizing

[Rfowles]

How cold is too cold? How long is long enough when cold stabilizing?

 

[GreginND]

Best not to freeze the wine. Depending on the alcohol percent the freezing point is somewhere around 20-25 °F. So best to keep it at around 25-30 degrees. If crystals start to form right away, a few days to a week is long enough. If you find the crystals forming slowly or not forming - you can add some seed crystals from a previous batch or just sprinkle in a tiny bit of cream of tartar to start crystallization.

 

[Arne]

Welcome to the forum. Great answere @GreginND. I would never of thought of seeding it. Arne.