Originally Posted by Powers
You'll want to use potassium sorbate to stabilize. You can pick it up at your local wine or brew shop. Follow the amount-per-gallon instructions for the addition.
Yep! I'd use 1/2 teaspoon of sorbate per gallon, along with one crushed campden tablet per gallon, dissolved in hot water and then rack the wine into that. Wait a few days, sweeten to taste, and then wait a few days to ensure that fermentation hasn't restarted. Then you can bottle.
I don't normally use finings, as this wine clears quite well and some of my friends are vegetarians. But those clarifiers would work.