Wait til it gets done fermenting. If you have a hydrometer it will tell you when things are done. Should be under 1.000 s.g. for 3 days or more at the same specific gravity. Now let it sit for a week or two and then rack it off the gross lees. Now is the time to add your campden tabs. Let it sit some more, it will probably clear on its own or you can add the gelatin to maybe help it clear faster. If you get a solid layer of lees you can rack it off again, probably in a month or so. You can taste a little any time you like, gives you an idea of what is going on. Might want to add just a little sugar to the tastings, do not add sugar to the whole batch unless you stabalize it or it will probably take off and ferment again. Arne.