I read here that wines can be stabilized by "adding potassium sorbate just before the wine is bottled".
I understand that "just before" in this context means a day or two later. But is it really necessary to bottle quickly after stabilizing with potassium sorbate? Can I not wait a month or two to bottle it? I am trying to understand why this article says "just before", and whether this is truly important or not.
The reason I need to know is that I only have occasional access to the brewery where I am making wines and would prefer to stabilize now, and then bottle in a couple of months.