After 3 days of letting the pressed Chardonnay juice settle under refrigeration we racked off a little under 10 gallons for freezing.
A little concerned about oxidation. We added 50 ppm is So2 AFTER racking. We probably needed to do this immediately after pressing. We will have to see how it turns out next Spring when we thaw, ferment and rack 2-3 more times.
C.R.A.P. Wine Cellars (Cheap Retired Airline Pilot) 