Should I cold crash my apple wine?

[Juggernaut]

I started a apple wine in mid August. I stabilized it after the second racking in October. I racked it for the third time a couple days ago and I added sparkolloid because it still hasn't cleared and it's also a bit brown, hopefully from the brown sugar.
Now I'm kind of in trouble, because I started a wine in my primary bucket yesterday, and I will need the carboy my apple wine is in in a few days. I live in Minnesota and we are going to have a low of 8 degrees tonight and 11 degrees the next night. Will throwing my wine outside aid in clearing it faster? What is the process of cold crashing? Will this be too cold? Should I put pectin enzyme in before I put it outside in case I haze pectin haze? Seems less likely because I used apple juice.

 

[dralarms]

Use petic enzyme. About double what it call for. Cleared mine in 4 days.

 

[Deezil]

Warm it up to 70-75 for a few days, it will help the co2 come out of the wine easier which will give less resistance to the sediment trying to fall

 

[Arne]

You mite get another carboy. It is a bit hard to hurry wines, and if you are really in a hurry, they will get obstinate and do as they want, not as you want. Arne.