For those readers who are not familiar with the article referenced, I talk about how it was likely a reader’s malolactic fermentation would pick back up again when the weather warmed up again in the spring (he wanted to over-winter his wine undergoing MLF outside in order to help it get cold stable). It sounds like you also decided to take advantage of a cold spell in an attempt to get your wine cold stable and are hoping your malolactic fermentation will reignite now that you’ve brought it inside . . . and you have a few questions about cold stability in addition. I like that you’ve added some ML bacteria nutrients (Opti-Malo Plus is a good choice), which are especially important as ML bacteria are notoriously fastidious, in that to fully function they have very specific nutritional needs. A little background on cold stability: Grape juice naturally contains tartaric acid and potassium, which can combine to form a salt called potassium hydrogen tartrate. Also known as KHT, potassium bitartrate, or cream of tartar. This salt can exist in a
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