Joe, I ditto your thanks to Ray for the numbers. Ray is very good
with the science and math and I appreciate his input. We may disagree
on what it means under given circumstances, but I do not dispute the
physics or the math.

To your question, I would again say (as in the previous thread on bulk
aging) that if your wine was appropriately sulfited the increased
ullage from the wine's contraction will not matter to your wine. I
would leave it alone so that when you bring the wine back indoors it
can expand back to its former level. If you top up now, you will have
to later remove what you added or pay the consequences.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/