I have some apricot wine, that has been bubbling away for several months. I recently checked the SG and it was around 1.025 I want to bottle it a little on the sweet side so I decided to cold crash it. Living in northwest MT all I had to do was put it out on my inclosed front porch to get it cold enough. I have a digital thermometer out there and the temperature has varied between 33º and 28º. After 24 hours on the porch the wine is still bubbling away. I realize some of that is going to be residual CO2 suspended in the liquid but it has only slowed down a little bit. It doesn't look like any yeast has dropped out of suspension at all. I know it can take days to cold crash, but I figured the cold would at least slow down the bubbling. am I doing something wrong or do I just need to continue to be more patient.