I have a 6 gl carboy with a Amarone that has been stabilized and I am bulk aging and a 3 gl carboy of muscadine that has been stabilized as well. I was planning to bulk age a while longer. I had these in an unused room where the heat was cut off. It has been really cold here and last night I noticed the thermometer on the carboy was at 46 degrees. Is this to cold? Have I ruined the wine?
I opened the heat register in the room to allow to warm up some.
I opened the heat register in the room to allow to warm up some.