It is Thanksgiving break. The students have left. Now is my chance to truly cold stabilize my wine.

A week of ice bucket chilling and siphoning helped to remove most of the floating solids. Yet the wine never got below forty degrees. I need that cold to crystallize the tartaric acid into tartrate salt, so I can rack it out. Otherwise, my wine will never meet the clear aesthetics of wine-opolies the world over.

So out we go into the tundra of the Northeast…

Practical!

My carboy weighs the same as a mini-fridge, so I steal my wife’s office chair. Finding no students beyond the door, I bolt for the elevator.