Softening The Wine, Using Gum Arabic, and Avoiding a Persistent Sediment

QI am planning to try a new product on some older cabernet wine (2015 vintage) that has not yet been bottled. It has a harshness that might be related to tannins. It starts out okay for the mouthfeel, but the finish is harsh on the tip of the tongue. My question is with the use of gum arabic where I’m using a liquid product called Maxigum. The supplier provided recommendations for the dosage — approximately 1 mL per liter. The suggestion was to add this prior to bottling but nothing about how long it takes to be effective. I tried some small samples with it and there wasn’t much of a change right after. The other issue is integrating this rather viscous solution into the wine in a 6-gallon (23-L) carboy. It would seem that this additive would have to be thoroughly stirred. I would appreciate your thoughts on this product. G. Weiler North Vancouver, British Columbia ABefore I launch into my information about gum arabic and related products, do take a minute to think that gum arabic may not