HI,
I have been a red wine ( Cabernet Sauvignon) I fermented from local must. I regards to clarification, can wines benefit from cold temperatures like beers do? . My wine has a SG of 0.998-1.000 and has been racked twice,degassed,a small dose of KM and had oak chips added but it remains cloudy. I have tasted a sample and alcohol is there but the background is vinegary with little tannin dryness. I have a spare refrigerate that will hold a 6 gallon carboy. I if this can be done.I would like to rack the wine off the sediment and add if needed for oak chips and continue to age the wine in my cellar back at 62-65F.