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Old 09-13-2008, 12:41 AM   #1
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Default cold condition wine????

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
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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
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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
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colder the better. My basement gets to around 38f in the winter....Perfect.
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