Stabilization and Clarification.

Once The 10 days had passed, I can now stabilize my wine. This mean that I stop all futur fermentation. The wine is still dim at this phase. It needs to be clarified. Adding some chemical product and stir like crazy for more than 10 min to take off as many CO2 as I can from the wine. At the end, flotting particules will all fall to bottom. Now I have to wait 8 days before transfering the wine to another countainer. Normaly, I don't have to transfer it untill I bottle the wine but this time I have 1 more phase. This wine is a superior quality one (supposely). Let's see if it's true!!!