I am playing with the batch of blackberry wine that I started over the
summer. Post-ferment, the TA was 1.4 percent. I added 2 oz. of
Potasium Carbonate to the 5.5 gallons I had, topped it off with
another wine I had, and that brought the TA down to about 1.1 or so.
When I did this, I also racked and added some getatine to fine the
wine.

After more than a month and a half, the wine is still cloudy - almost
chalky. How long should it take for this to settle out?

Would now be a good time to put this in my garage and cold-stabelize?
For that, I want it down in the 30's for a few weeks, right?

When I do this, should I look at adding another fining agent from my
LHS or try gelatine again?

Thanks!

Alex.