Why do I need to stir my wine when adding stabilizers and fining agents?
When it comes time to stabilize and fine the wine, it has to be stirred vigorously enough to drive off all of the CO2 that has accumulated during fermentation. This is because the dissolved gas will attach to the fining agents, preventing them from settling out. You need to stir hard enough to make the wine foam, and keep stirring until it will no longer foam. Only then will the gas be driven off so the fining agents can work their magic.