Last Friday I managed to get my rosé wine racked into a clean demijohn along with some crushed Campden tablet and potassium sorbate dissolved in water. That concoction is designed to sterilise the solution (Campden tablets kill bacteria) and stop any further fermentation (potassium sorbate finishes off the yeast). Meanwhile, the racking process means there aren’t any lees at the bottom of the new vessel so it should be easier to bottle without any unwanted dregs.

Meanwhile, the wine itself was still sitting at the 0.997 gravity reading that I noted back in September. That is a sign that it is done fermenting. At the moment is is still overly acidic but I am hoping it will mellow further once bottled and I might dose some of the bottles with a little sugar (back sweetening), which is another reason for making sure the yeast is dead.