This morning I decided to cold stabilize five 6 gallon batches of wine of various varieties - all started the same day on November 18th, 2018 in conical fermentors from FastFerment. All had skins and I pressed each skin bag with my fruit press back into the fermentor. I introduced K-meta (5gm) to each but did not use any clearing agents. This time of year my garage stays around 40 degrees. I live in the Pacific Northwest. A couple of questions: 1. At this temperature, how long will it take to de-gas? 2. How long to "clear"? I want to move to a carboy but I'm experimenting by not using the clearing agents.