In about 10 days I will be racking my strawberry wine where it will sit for about 2 months to age. It has been in the secondary for almost 45 days. It has a lot of sediment and has cleared pretty nicely but there is still some sediment in suspension that you can see just hovering in the wine. Will this fall out or will i have to add some sort of clearing agent? If so, when should I add the clearing agent and how long should i wait to rack again? should i stabilize when i add the clearing agent or wait till right before bottling. Also, how long should you age in bottles? I primarily only try fruit wines. Just a quick note, i've only ever worked with concentrates before and never had to deal with all the sediment from using real fruit so any help would be appreciated. thanks