I have a batch of blackberry wine going. Primary fermentation is done and i already racked to a secondary carboy. Is it alright to cool my wine to assist the clearing and fall out of yeast?
I've done it before and worked out pretty well. Let it sit on a cold floor or in a refridgerator fo about 2-3 weeks and it should be pretty well clear.
Can you tell me how cold it has to be to cause wine to clear?
colder the better. My basement gets to around 38f in the winter....Perfect.