I just started some traminette and have a couple of questions about residual sugars. If I would like to stop fermentation with 1-2% RS, it is my understanding that I need to start cooling down the process ahead of time to reach my target number. Is the cooling down only to slow the yeast down until the sulfite and sorbate can take affect, ( I am not planning on mlf) or are you supposed to age it cooled down until you bottle? Thanks...