Bottled 6 gallons of Chardonnay from frozen California wine juice. Bottled crystal clear. First tasting bottle placed in 40 degree fridge. Two days later, very cloudy. Looks like pre-chitosan fermentation. Not tartaric crystals! Acid=6.2g/L. pH=3.2. Have done this at least 20 times in past. Never happened. What is going on and how do I fix?