Thinking about getting a freezer

[olusteebus]

for cold stabilization. I have a merlot blackberry jam blend and it has acid of .75. I could try calcium carbonate, maybe MLF but I really don't want to try either if cold stabilization will help.

Would cold stabilization be a good alternative?

 

[Julie]

I think the .75 is not a bad level for acid of that blend.

 

[garymc]

Could the same freezer be used to freeze your muscadines? I've been planning to get one for that purpose, but hadn't thought about also using it for cold stabilization.

 

[vacuumpumpman]

Could the same freezer be used to freeze your muscadines? I've been planning to get one for that purpose, but hadn't thought about also using it for cold stabilization.

Add this device to your freezer and you then can control the temperature and swing of it as well.

http://www.grainger.com/product/RANCO-TEMPERATURE-CONTROL-3ZP77?functionCode=P2IDP2PCP