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Old 09-13-2008, 12:41 AM   #1
tdavisii's Avatar
Jan 2007
St. Louis
Posts: 714
Liked 3 Times on 3 Posts

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?

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Old 09-13-2008, 12:59 AM   #2
Mar 2008
Posts: 41

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.

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Old 09-13-2008, 01:01 AM   #3
Jul 2008
Eastern Wisconsin
Posts: 93

Can you tell me how cold it has to be to cause wine to clear?

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Old 09-13-2008, 02:12 AM   #4
Senior Member
BigKahuna's Avatar
Feb 2008
Eastern Colorado
Posts: 5,970
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colder the better. My basement gets to around 38f in the winter....Perfect.
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

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