FoodBanter.com - View Single Post - Chill then Fine, or Fine then Chill

pp

wrote:
> 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

I'd say fine and then chill. That way you can get the bitartrate
crystal crust to sit on top of the fining lees. which makes racking
easier.

Pp