For several weeks, I’ve had a carboy of pear wine sitting out on my back porch, theoretically to cold crash.
Cold crashing is when a brew is exposed to temperatures in the ~30s for a few days or weeks. The cold temperatures force solids in suspension to precipitate out, resulting in a clearer drink.
The problem with living in Atlanta and attempting to cold crash is that our daytime temps are consistently sitting around 70 here in December. I have a separate fridge, but at the moment it’s full of beekeeping gear. I guess it’s time to rethink a few things.