CJ wrote:
> Thanks for the replies so far.
>
> Just out of curiosity, is the cold then sorbate method how it is done
> in commercial wineries ?

Usually the cold, then filter or in some cases cold, followed by cold.

Some wineries in Germany are reported to literally throw the doors to
the winery open when the wine is coming close to their target. Of
course in this day and age, it's probably done more with jacketed,
stainless steel fermentors.

The wine is kept cold for months until the yeast have died and/or
settled out. Some filter, some don't. It's also common to have a slight
fizz in many German Rieslings. This usually disappears after the wine
is poured.

It can be difficult for use to keep the wine that cold for so long. In
my cellar, the temp usually bottoms out around 50 F which isn't really
cold enough and keeping 5 or 10 gallons in the fridge for 6 months
really isn't an option.

Andy