Jon, over the last few years I've learned that wine in the making should be allowed to slowly change temp. as the seasons change. I once kept my room chilled during spring thru fall and cold during winter. That wine (many different kinds) had much late sediment dropping. I'm guessing the cold kept sediment in suspension.
Now I will keep it between 60's to 70's year round and have little if any additional deposits after a year. These warm temps will naturally degass the wine too.
No two people here do the exact same thing and yet they produce wonderful wines.
Avoid quick and high temps., direct sunlight, vibration continually and you will do fine.
P. S. Runningwolfs carboys use to be ugly, that's why he bagged them but now they have blossomed into real beauties.