Let it settle/clear. Keep in mind, that it will settle quicker and more completely if you degas it & it probably wont clear completely until you DO degas it. Just remember to sulfite (1/4tsp powder per 5-6gal, or 1 crushed campden tablet per gallon - depending on whichever you're using) after degassing to keep the wine protected, whenever you do degas. There's no particular rush at this point & there's several opinions on how to approach it from here.
One theory is to remove the wine from the sediment as swiftly as possible. Now dont take this as "rack every day", but some people will rack every few weeks when theres sediment dusting the bottom of the carboy.
Another theory is to let it clear for a while (6-8 weeks before the first racking) & sit on the sediment. There's pro's and con's to this (which is why newer people opt for the first theory a lot) - you can pick up more of the tannins and tastes of the fruit/yeast, the longer it sits. Sometimes a good thing, sometimes not so much.
Personally, i degas when fermentation is done and let the wine sit on the sediment for a while. I do it this way because i dont mind the extra time it will take to age the wines, to smooth out those extra tannins and such.
Basically you're just waiting for the wine to clear & age at this point. You can backsweeten with an F-Pack later on, after it's had some time to come into its own & you can really see how much flavor there is. But pretty much, start planning you next batch
