Cold Stable in Demijohn?

[Stevelaz]

I have 18 gallons of Chilean Merlot bulk aging in a 54 liter Italian demijohn and 3 gallon better bottle. I would like to do a cold stabilization on that batch and now would be the perfect time in the garage here in Chicago. My garage is semi insulated and i do have a furnace with a low temp thermostat that goes down to 35 degrees. I would like to try to keep temp around 30 or a bit below.

Im concerned about doing it out there in the demijohn due to it being thinner than a carboy. Any thoughts on that? (I do not have any spare 6 gallon carboys to use right now)

Has anyone else done a cold stabilization in a demijohn? Thanks!

 

[salcoco]

Cold stabilization can be done at higher temp say 50 degrees, just takes longer.

 

[Stevelaz]

Id like to do it quicker at lower temp if possible... from what ive read, it should only take a week or 2 at 30 degrees.

 

[JohnT]

You should be fine. Demijohns are a lot tougher that you would think.