Some home winemakers cool down must ferments by freezing gallon water jugs and tossing them (closed tightly) into fermenting totes, bins or trash cans of must during a punchdown.
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Chlorine Conundrum & Country Wines: Wine Wizard
I never use any chlorine-containing cleaning compounds in my winemaking and don’t recommend it to anyone. There are plenty of alternatives for cleaning, one of my favorites being sodium percarbonate.
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While the concept that is listed on some wine bottles or talked about in literature — % new oak — seems simple, there is a lot of nuance to this term. Learn about the concept as well as problems caused from overcompensating to fix a hydrogen sulfide stink with copper. Plus, the Wizard talks about the new need for sanitation in our world.