Michael,
Can you put it outside, but covered so as not to expose it to the sun?
That would get it pretty cold here in Pgh, PA. Several days, not
hours, is what I would plan for.

I would add .1 and see where the pH went, it may turn right around, it
will drop faster as the potassium comes out of the wine, so you do not
have to add too much.

it freezes at 5 F. The colder it gets, the faster it drops out, you
can add cream of Tartar to speed this up too.

I can look it up for you later when I get home.
Regards,
Joe

(Michael Brill) wrote in message . com...
(Joe Sallustio) wrote in message . com...
If you can get it good and cold, you may want to add tartaric acid;

Trying to figure out how to drop the temperature that much. Also,
does it matter when (e.g., right before bottling or will anytime
work)? For instance, ambient temperature will be about mid-50's in
the winter. I could transfer the barrel contents to a stainless tank
and blast it with dry ice and get the temperature down. But I don't
know about getting it to 20F. Won't it, uh, freeze?

BTW, how much TA would fall out? If I acidified to 3.6 right , that
would put my TA at about 1.0 or so. Will 0.3 or more TA fall out?