Racking when brewing refers to the process of siphoning partially-fermented fluid off of the sediment left behind by yeast as they complete their life cycle. This sediment is usually pretty bitter and smelly- not things you want in your wine (or whatever). So, I did that today, ten days after straining it. Fermentation had slowed considerably, and I had a mostly fully inflated balloon. So, more sanitizing and set up, then I was good to go.
So, getting that siphon going proved to be a challenge. But the good news is that even for being quite unfinished, my wine tastes pretty damn good. Pretty strong too! The rest of the process was simple- after the siphon was done, add some syrup and seal back up.I was right- there wasn’t room for a pint of syrup in there. I filled it back to the neck, though.
So, now it will sit until fermentation is done. Since I wasn’t able to add the entire pint of syrup, that may be shorter than planned. But- I’ll keep an eye on it, and then rack it a final time, then add conditioning tablets to carbonate it.