Stabilize the wine using the stabilizer (80% potassium metabisulphite and 20% ascorbic acid (a.k.a Vit C)). A dosage of one level teaspoon of stabilizer (dissolved in 90ml (3 oz.) of hot water) per 5 gallons of wine is used. This helps to prevent oxidation and bacterial infection of the wine. The optional addition of oak chips can be done now at the end of the racking, to add a new dimension to the taste of the wine. Or the oak chips can be added with the yeast prior to the start of fermentation.
The fermenting vessels should be cleaned and the wine siphoned back into them. Now the carboy is filled right to the top. Never top up your carboy with water. This dilutes the wine and makes it thin. We provide you with a volume of juice that is more than a 20 L (5 gallon) carboy can hold. It allows you to top up the carboy with the extra volume of wine in your gallon jug. After the carboy is topped up a smaller container such as a wine bottle is necessary for the left over wine you have. This smaller bottle must also be filled to the top. The airlocks must have fresh water added. The wine should be placed in a very cold spot, like the garage (in the winter) or a fruit cellar, but not lower than 0oC (32o F). It sits at this low temperature until the next racking which occurs 3 - 4 weeks later.
If you have any questions about the preceeding steps, STOP right now and email Joseph with your concerns.