New here, though we've been making wine for a little while.
We've added the stabilizer to the wine (can't recall exactly which).
Fermentation is obviously done, (started late Oct.)
We purchased the juice from a new place this year, and they said after
adding the stabilizer, to keep the wine at 20-22 Celcius, for another
2 months.
My instinct (and what we've done in the past) says to just put it in
the cellar now, with fermentation lock (cellar is 12 Celcius)
The wine has been racked at least once already.

Thoughts appreciated.
(or let me know if more details might be needed and I'll try to
provide)

Peter