Stabilizing & Clarifying- 

As previously mentioned, once fermentation is complete [Bubbling in the carboy has ceased for two or more days and SG is at or below 0.998.]  you need to rack your wine again. After racking and leaving the lees behind, you will stabilize and clear the wine.  If you are using a kit you will have instructions for this.  If you are not using a kit the information below is a guide.  Be sure to use common sense and your observations to modify my suggestions.  

Rack into a second carboy (easier) or use your sanitized primary then rack back to the carboy once the treatments below are complete.  

Wine should be still, stable and clear.  Not fizzy, contaminated and cloudy.

Still- means not bubbling from carbon dioxide dissolved in the wine when bottled.  This is accomplished by degassing.  

• Degassing requires lots of stirring to get the wine into a froth.  A degassing rod can be hand held or attached to an electric drill.  I strongly suggest using a drill.
• Degassing removes dissolved carbon dioxide, enabling better clarification and no bubbles when you open the bottle.
• Cooler temperatures require more degassing than warm.

Stable- This process prevents or slows the yeast from further activity.  Also, helps prevent oxygen contamination.  Stabilization is accomplished by adding preservatives. (chemicals)  Do this after degassing.   

• Potassium Metabisulfite (KMB) -  Provides protection from oxygen.  WIne kits provide high dosages. A low dose of 1.4 grams for six gallons is probably enough. Add potassium metabisulfite every other racking if you rack multiple times. 
  • Camden Tablets contain Potassium Metabisulfite. They come in various concentrations.
  • I prefer measuring Potassium Metabisulfite with a  scale or balance.
• Potassium Sorbate- Prevents yeast from growing and possibly putting carbon dioxide in bottled wine.   I usually skip this unless I'm going to add sugar and back sweeten.  
• A discussion on adding sulfites to wine.  Not everyone does.

Clearing- is accomplished by multiple rackings and/or adding fining agents.  

• Each racking will leave behind more lees. The more you rack the clearer the wine becomes.  (Figure three to four weeks between racking to allow the lees to settle.) 
  • Keep your carboy topped up.  You loose some volume at every racking. Don't allow a large air space at the top of your carboy.  
  • Add a finished wine of the same type or similar, to top up.
  • Oxygen is lighter than CO2 so some space at the top isn't an issue since the O2 goes to the top and the must is only in contact with the CO2.
• Fining agents will enhance the rate of sedimentation. Thus, clearing the wine faster.  It's your choice.  I find using Kieselsol and Chitosan work well.  They are commonly found in wine kits.  They can be purchased separately when you're not using a kit. (Link to more information at bottom of this section.)
• Allow the wine to sit at least 3 days after using fining agents so everything can settle.  

Between clearing and bottling your wine will sit/age in the carboy.  This could be days or months.   Don't allow the wine to sit on the lees more than 30 days.  Rack again if you want to age longer.  Figure two to six months from starting fermentation to bottling.  Depends on the style, how well the wine clears and what else your particular recipe requires.