First Racking

It was time tonight to do the first racking - taking the wine off the dead yeast 

that has settled to the bottom of the carboys.

First, Brad had to carefully weigh the sulfite to add to the wine. It had to be measured to the gram so he used a balance scale for accuracy.  The sulfite stabilizes the wine and kills bacteria.

Here we are preparing for the siphoning process.  In the picture below you can see that the dead yeasts have settled at the bottom of the carboy. 

 

                                          

                                     This is what's left at the bottom of the empty carboy.

                

                                     Topping off the transferred wine (a trick we learned in Woodinville)