Is it Wine-making or Wine Making, can't decide which or is it just one word. Anyway this is part three of four. It is the stabilization and clarifying stage. At this stage we add metabisulphite, sorbate and chitosan.
The idea is to drive off the CO2, disperse and stabilize the wine and to stir up the remaining yeast at the bottom of the wine to agitate any gas out of the wine.
After this we let it rest for 8 days and rack the wine. At this point it is tasting like wine - very raw of course. This will be a 6 week process in all.