Cold Clearing

I am in the process of clearing a couple of homemade wines ( 1 gallon of banana, 1 gallon of potato/onion) and tried a new technique as they were still really hazy over a few weeks. I initially stabilized with Metabisulphite and Sorbate, then followed by using a Sparkalloid (wine clarifier). 3 weeks later, there was sediment that fell to the bottom of the carboy but still the haze. My friends at @midwestbrewing suggested to try to clear the wine by exposing to colder temperatures. I put the two one gallon carboys in my garage which held a temperature of 30-40 F over the most of the month of February and it began to clear the wine. With the onion/potato wine, it became more and more transparent over time. The banana wine slowly started to clear top to bottom - see the picture below where 3/4 of the carboy was clear. I definitely will be using this technique in the future.