A couple of quick wine noobie questions

[Galena]

My first kit wine has just completed fermentation and I have added the stabiliser, instructions say to shake 3 or 4 times a day for three or four days, should I maintain at fermentation temperature (20C) for this or does it not matter now fermentation is finished?
After adding the finings, what is the best temperature to cold crash at? Instructions say "cool" but should I do a proper cold crash to 2C or thereabouts?

 

[johncrobinson]

The shaking is just to degas it so the finings can work.
If you used a wand you could degas in a lot less than 3-4 days
During the winter just gone I used the cold weather to crash a wine,It worked well.

Since this is your first kit,I bet you are looking forward to it.

 

[Galena]

The shaking is just to degas it so the finings can work.
If you used a wand you could degas in a lot less than 3-4 days
During the winter just gone I used the cold weather to crash a wine,It worked well.

Since this is your first kit,I bet you are looking forward to it.

I am looking forward to it, doesn't taste too bad as it is. What about the temperature during degassing then, is it important?

 

[Chippy_Tea]

You dont need to maintain fermentation temperature when clearing in fact most kits suggest putting it somewhere cool to clear it faster.

As John says using a wand makes degassing a one minute job, how to make one here -
https://www.thehomebrewforum.co.uk/threads/how-to-degas-wine-with-a-home-made-degassing-wand.48971/

 

[Galena]

You dont need to maintain fermentation temperature when clearing in fact most kits suggest putting it somewhere cool to clear it faster.

As John says using a wand makes degassing a one minute job, how to make one here -
https://www.thehomebrewforum.co.uk/threads/how-to-degas-wine-with-a-home-made-degassing-wand.48971/

Thanks