I've decided to cold stabilize my Riesling in the primary.
They have spent the last 3 weeks or so fermenting in sealed (with an airlock) plastic pails at 55F in my freezer, and I figure any air in there has been pretty much blown out by the off-gassing. So I have crash chilled them down to -2C which should also help settle the yeast out as well, and will leave them like that for 2 weeks.
The only downside to this that I can see is that I haven't been able to open up the buckets to test the SG of the juice and see that it has finished to the level I want it.
Any other potential problems I'm missing, like spending too long on the primary yeast cake, or being in a pail for over a month?
Brian