The specific gravity of the Liebraumilch I started on August 22 was at 1.010. Time for racking. Sterilized a glass carboy and the siphon hose/tube, and transfered the wine from the primary.

Of course, it looks nothing like it will look when I’m done. Very cloudy, almost a full yellow colour. In another week or so, I’ll rack it again as this one I want to bottle in about three weeks. Then I’ll stop the fermentation process, degass and add a fining agent. After two weeks of sitting, the wine will clear nicely.

Using this method I’ve never filtered my wine. No, it won’t win competitions for clarity, but some say that filtering also removes some of the subtle tastes in a wine.

For some reason, I always have a difficult time degassing Liebfraumilch. I don’t know if it is just me, or if there may be some other reason why. Something to look into.

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