Cold stabilization optimum temp

[nicklausjames]

I have read a lot of people cold stabilize at 20-25 degrees for a couple weeks. I also read professional wineries do it at around 5 degrees. I have a freezer that my carboy fits in and a temp controller. I can get down to the 5 degrees but feel the wine would freeze? Anyone have a recommendation on cold stabilizing temp?

 

[mgmarty]

Don't know the correct answer but, I have had my wine in the garage now for one month with temperatures varying from 28 to 40 degrees. I have a really nice layer of tartrate crystals in all the carboys.

 

[GreginND]

At 5°F the wine would be frozen.

I'm sure what you were reading was referring to celsius, not Fahrenheit. Wines should be stable at least down to 5°C which is around 40°F - fridge temperature.

Most commercial wineries will stabilize between -5°C and +5°C (23°F to 41°F).

 

[derekjames100]

Greg--I know a winemaker that freezes all of their wine in plastic carboy sands get a lot to precipitate out...what do you think?