Cold crashing is the act of taking the temp down during fermentation to stop the fermentation early. After a few weeks of those temps you immedialtely rack off those lees while still at that temp and sulfite and sorbate. This is not guranteed and after sweetening you should watch carefully. Best bet is to sterile filter at that point witha flter in the .35-.45 micron range.
Thanks guys, I just wanted to check, my blackberry was just racked for the first time after sitting in primary for about 9 days, i am going to cold stabilize it for about 10 like i did with some others i made, then rack it again and add another 5 days of cold, then I will bottle it. it smells delicious already, I hope I can be patient on this one!
If youre talking about the gravity filter, I have it and it does the job but takes awhile. About 45 minutes to run 6 gallons of already cleared wine through. Remember, your wine should already be clar when using a filter or it will just clog up making the experience unpleasant!