winemaker_3352
Senior Member
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- Feb 21, 2010
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What is the best way to cold stabilize your wine if it is in a 6 gallon carboy?
Do you put it in the fridge, outside, etc?
What types of wine benefit from cold stablization? I have read that white and blush really only need it. Do fruit wines like strawberry, peach, etc?
Do you put it in the fridge, outside, etc?
What types of wine benefit from cold stablization? I have read that white and blush really only need it. Do fruit wines like strawberry, peach, etc?