Charles E
It seems like the original purpose of the post got lost in this thread? You've said the wine was clear and you've added sorbate and sulfite, so I am not sure what's the point behind cooling it down now? I mean yes, you can do it to cold stabilize the wine, but I'm not sure what additional help it'll give you with the remaining yeast?
Too much Water 226I was a little unsure of where you are in your process. I think you are saying that both primary and secondary are finished and you are going into bulk aging and have...
AFAIK, cold stabilization does not guarantee on its own the wine will not start fermenting again later if the wine is not sorbated as well. If that's incorrect, I'd really like to know because I can't stand the smell of sorbate.
But back to the original post - if you're worried there is something strange going on, you can always filter with #3 pads for Mini Jet. It's not sterile, but it'll take most of the yeast out. I would trust it more than the cooling method. Or add more sorbate if you're ok with that - it's possible you haven't added enough or it was past its prime.
Cooling is good if the ferment is active and you want to stop it at a certain point. But you're past that stage and it sounds like you have to go to a lot of trouble to get the temp down to a decent level. I would skip it altogether in your situation.
Pp
