Its freezing here in the northeast and my game plan was to transfer my wine this weekend and maintain the proper level of free SO2. However, with a ph of 3.88 and TA of 6g/L, I really want to avoid additional TA dropping out of the wine, which I think will happen in my basement given how cold it is. Any harm in waiting weeks or a month to rack and add SO2? The wine does not have the appropriate level of SO2, but I don't think spoilage would be an issue because its so cold. Only issue for the unprotected wine may be oxygenation, but if I never open the bungs and leave the airlocks filled- would this really be an issue?