The warm gelatin liquid should be added slowly while constantly stirring the wine. After a week or so, the wine should be racked off the fining lees. A light gelatin fining can be effective in reducing the amount of bottle deposit. Stabilization Stable wines remain clear after they are bottled. Unstable wines often change color, produce hazes or throw ugly sediments after they are bottled.
Wine is made stable by fining, racking, chilling, adding sulfur dioxide and aging.
White and blush wines should be hot stabilized with bentonite. Two grams of dry bentonite per gallon of wine are often used, but testing should be done. The wine should be racked a week or so after adding the bentonite. All white and blush wines should be cold stabilized by chilling the wine to about 28 degrees. Excess tartrate crystals precipitate when wine is chilled.