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Chill then Fine, or Fine then Chill - All in a Corny?
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 |
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