How to cold stabilize....
I'm making a 3 gallon batch of wild raspberry wine and it finished at .992 was there for 2 days, I added 1/4 tsp Kmet and 3/4 tsp K Sorbate, and back sweetened to taste, Degassed and then added Kieselsol and Chitosan to clear it.
this was around 10 PM Tuesday, by 5...