Evening-

I've ~15 gallons of Chardonnay that is ready for the next step- but I'm
unsure what to do. Should I fine the material (very light haze) and
rack into Corny kegs for chilling in a kegerator, or should I chill
first, pump back into a carboy and fine?

I figure the corny kegs will be the easiest method for moving- clean,
sanitized, and easily lifted in and out of the freezer.

Suggestions very much welcome.

Jason