Fining cherry wine

[Amity]

I made a cherry wine in August, and it's happily sitting in a glass carboy. Normally I let wines settle naturally, but this seems to be have it's own idea. The top half is clear, but the bottom half is quite cloudy.

What's the best way to clear this? I have some kieselsol and chitosan that is left over from a wine kit that I did, and I think I have some gelatine around too.

Mike

 

[Yooper]

Since it seems to be clearing already, or at least half way, I would be hesitant to add finings and risk clouding it permanently. How about cooling the wine? Often, a drop of 10 degrees will clear it right up. A fridge for crash cooling or cold stabilization should fix it in 3-4 days if you have one available.