William Frazier wrote:

Good luck with your Baco. Report back with some results...I'm always
seeking information about how to make good Baco wine.

Thank you very much for your advice.

I think I will try the double-salt method on half the wine and see how
that works out. Due to the rapidly approaching winter here, I think cold
stabilization won't be too much of a hassle, the temperature outside is
hovering around 0c right now.