Homemade Wine, Racking into Secondary Carboy
Once my initial ferment is done, I like to rack the wine off into a secondary carboy, getting it off the dead yeast cake and preventing some possible off taste of aging on it. I then let it sit for a month or more to really settle out and clarify before racking into bottles.
Here I show my recent peach wine which has fully fermented and should be about 5.5% ABV. Also the blackberry wine which I cranked up to 9.25% by adding sugar to the original recipe. That one should be interesting.