Wine is stabilized to stop fermentation so that remaining yeast do not ferment added or residual sugar after bottling and cause the bottles to explode.
After stabilizing, suspended yeast die off and lay down a thin layer of lees. If the wine has been bottled, the lees are trapped and are not only unsightly, but can impart off flavors.
Our experience is that the dead yeast cells will precipitate out in 3-7 days. Allowing 10 days offers a 3-day margin of error, ensuring that all the dead yeast precipitates out.
The wine is then racked off the lees, sweetened to taste and bottled.