Ok thanks! I will just wait it out then. Will the active fermentation prevent it from clearing during this process?
@claywine When the Sg. gets down around 1.010 to 1.000, rack to a fresh carboy let it finish fermenting. This may take a week or two usually. When the Sg. is under 1.000 it will be 0.999 to 0.990, when it sits @ the same Sg, any where among these numbers for 3 days in a row it is time to Rack off of sediment and back into a carboy. ( Pull out a little wine and add each of these 3 to the small amount of wine, then gently pour back in carboy and stir).
Add K-meta, sorbate and clearing agents, stirring in well, even degassing between additions of sorbate and clearing agent, then you can let it sit for another week or two to clear. After you feel it has cleared, rack again, then sweeten to taste, wait a few days after sweetening to make sure there is no futher fermentation, some are eager and want to bottle, but it's best to let it sit another month or so, then bottle.