If you are using calcium carbonate for the acid adjustment pre-ferment, you don't need to cold stabilize---the tartaric crystals will drop out at room temp. It's interesting to note that calcium carb works the best on chilled must.
It is the use of potassium carb post ferment where you have to cold stabilize.
It is the use of potassium carb post ferment where you have to cold stabilize.