I am one month into several gallons of juice. Supposedly, these will take about
3 or 4 months. To make a long story short, last time I made wine from juice I
ended up aith a lot of tartaric crystals in my wine and was told cold
stabilization can take care of this. I am assuming, if the weather is just
right...I can put these carboys outside? it is fairly chilly here right now,
40's and 50's. Would a week outside do the trick. Obviously, it wont be a
constant temp...but much cooler then it is in the house...Thanks so much,
Marlene