On Feb 22, 7:24 pm, "Robert Lewis" wrote:
"Wayne Harris" wrote in message

...
On Feb 22, 11:16 am, "Robert Lewis" wrote:

how cold can wine be "cold stabilized" at?
Its 20-ish deg F in my garage right now.......

Oh, my.... I think 20ish is quite cold enough. I don't let mine get that
cold since I don't want it to freeze. I honestly don't know if freezing
affects the final flavor though. Anyone know? I suspect that if a full
carboy froze, it would push up through the top & push out the plug, making a
royal mess.

Robert

It wouldn't hurt if it froze but I wouldn't recommend it either. Wine
freezes around 25F; the amount of alcohol in the wine determines the
freezing point. It will begin freezing in the neck typically, it's
more of a slush. If you want to concentrate a wine this is one way to
do it. Freeze it and remove the ice which is mostly water once about
half to 3/4 or so drains through a funnel as it thaws.

Joe