I recently made a Welch's Niagara wine on June 21st. Fermented dry in a week or so. Racked June 26th. Since then, the wine has completely cleared, no airlock action or bubbles rising in the carboy and there doesn't seem to be any sediment in the bottom. It's only been about three weeks since pitching the yeast, but I recently stole a few ounces, sweetened and thought it tasted great. At this point I am just waiting for the sake of waiting, but since this is merely a social drinking wine which I'm not exactly trying to age for very long how soon can I degass/stabilize/sweeten? Like I said before it's clear, done fermenting, and already tastes good when sweetened.