Depends on the stabilization temperature, the wine itself and the container. I always sprinkle cream of tartar (aka. potassium bitartrate) over the top of the cold wine to encourage crystal formation. A 5gal batch would only take 1/2 tsp. After that it is stabilized in 2 more days. (You can monitor the stabilization process with a conductivity meter.)
And I'll add that if you plan to store&serve the wine at room temp, then cold stabilization is not strictly necessary unless you are trying to lower acidity or simply ensure crystals do not form. Since I deal with high TA grapes, I almost always cold stabilize my dry reds since it drops the TA by about 0.5g/L. And of course I always cold stab the whites since those will be chilled for serving.
