"Ned" wrote:
Well, 1 person who knows about the affects of freezer use on wine...
anyone else? Is it that no one ever does this? From reading this
group I thought it was common...

"Negodki" wrote:
Five people responded to your query. What did we leave unanswered? [For
what it's worth, not everyone checks the newsgroup every day, and not
every
newsgroup access program provides messages from previous days, and most
people do not respond to questions that appear to have already been
answered. So if you were seeking input from hundreds of people, it's
unlikely to happen.]

"Ned" wrote:
Well, how it effects the wine. Does it work. Does it not. On what
wines or kind of wines. Pros. Cons. Methods. Temperatures. And so
on...

Most everyone talked about the freezer adaptaions needed... good...
but little info. to help me selct should I but, and if I do, then what
do I do... as mentioned before.

Cold stabilization (whether in a freezer, garage, porch, cellar, etc.) is
almost essential for white and rose wines. It helps to clear the wine (by
causing various suspended solids to precipitate) and stabilize the wine (by
preventing further yeast activity).

The answer to your other questions can fill many books (and has already done
so). Rather than trying to summarize, which would be extremely lengthy, I
suggest that you:

1) Have a look at the following:
http://home.att.net/~lumeisenman/contents.html. Search each chapter for
"cold stabiliz", and read all of chapter 15.

2) Go to the following link:
http://groups.google.com/groups?hl=e...fts.winemaking,
where the rcw archives are available. Search (within rcw) for "cold
stabiliz" and read the various links.