"Lum" > wrote in message
...
>
> "Bob" > wrote in message
> ...
> > The best I can do is 33*F for unlimited time. Will this "high temp"
> cold
> > stabilization do anything worth waiting for?????
> >
>
> Sure. It will cold stabilize the wine down to a temperature of about 33
> degrees. Most refrigerators are set to temps higher than 33 degrees so
your
> wine shouldn't show very much tartrate crystals when they are chilled for
> serving. But, cold stabilizing at 33 degrees _may_ take several weeks.

That's why I said unlimited time. I have a fridge that will go to 33*
and it will hold 4 25 litre carboys!





> --
> Lum
> Del Mar, California, USA
>
>
>