Potassium bicarbonate is the additive used sometimes during cold stabilization to help precipitate the acids out of the wine
Potassium bitartrate is what the acid turns into - this is what the crystals in the bottom of the carboy are, when cold stabilization is done
Some people have a second fridge/freezer, some people stick them outside - but i see you're in Texas and it probably never gets sustained temps low enough for cold stabilization outside
What kind of wine are we talking about? There's always blending with another batch thats lower in acidity, to bring both into balance but this creates a blended finished product obviously - but sometimes the blends are better than either wine was individually, even if they were balanced to begin with