I generally try to avoid stabiliser. There are two main ways I do this.
The easiest is to kill off the yeast with the alcohol, by letting the wine ferment up to an ABV which is toxic to them. Different strains of yeast have different tolerances for alcohol, and most are at the higher (16-18%) end of the spectrum, but there are a few that will stop at 13% or 14%.
Alternatively you can ferment until all the sugars are used up, then rack off the sediment and leave to mature in bulk in a cool dark place for at least 6 months, so any surviving yeast cells drop out of suspension, then backsweeten and bottle a month or so before you want to drink the wine. Since DJs take up much less space than bottles, and I have a serious space shortage, this also makes storage easier, and it is the best option for slow-maturing wines like sloe, elderberry or rosehip. Alternatively you can refrigerate the wine for at least six weeks. Most yeasts will be killed by this, but lager yeasts and Gervin GV5 won't. The main effect on flavour is to remove excess tartaric acid from overly-acidic wines, and it is better for quick-maturing wines like WOWs.