There is a pectin haze, still about 2 1/2 inches deep in bottom of my
crabapple/apple wine. Been sitting in second secondary since Feb 6th
at which time I fined with gelatin/kieselsol. I'd do things
differently next time, but that's beside the point. Would cold
stabilization for a few weeks help compact this "sediment"?

My Rhubarb was fined in the same way at about the same time. Should
not this wine be transparent/translucent like other "whites"? I love
the creamcicle-pink color but it's as opaque like any heavy red.
Would cold stabilization help at this point?

For that matter, is it ever a hazard to cold stabilize any wine?

Thanks, Jim