"hombrewdude" > wrote in message
oups.com...
Tom,

When you say "kept cool" what temp is that?

Probably 50°F or so. Maybe a little lower.

I plan on doing more chardonnay this year, but plan on fermenting in my
temp controlled freezer.

I was planning on 55° F

After it is done with the primary do you let it warm up for the malo?

No need to. In barrel, the fermentation warms the juice/wine, and ML is
already going. Toward the end of fermentation I crank the cellar
temperature up closer to 68°F or so and let the ML finish.

I don't know how that'll translate to fermenting in a keg or carboy in a
freezer. You might want to dial in ~60°F to begin with and bring it up
after fermentation peaks. Just a guess...

Tom S