|Wine in cold stabilization. |
Complete with snow!
My approach to CS is to get it to around 28-30F for 2-4 weeks. No one has their fridge down that low and hopefully no one will put my wine into a freezer! Brrrrr! I do this for whites and sweet red grape wine because those are the wines most likely to be chilled prior to drinking as compared to dry reds. These are typically consumed at cellar temperature and only need to be exposed to cellar temps.
Once the wine is done with CS, it is tested for Free Sulfite levels. The necessary SO2 is added to the receiving carboy and the wine is transferred or "racked" off of the tartrate crystals into a clean carboy.
See here for a in-depth look at CS - https://www.extension.purdue.edu/extmedia/fs/fs-54-w.pdf