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It's been a week or so of primary fermentation of the blackberry wine and so it was time to rack it.

I filtered it first using a screen to get out the pulp and seeds. Then I let the must stand overnight to settle again, after which I siphoned off the clearish layer.

Because of the pectin enzyme there was a floating goopy layer that plugged the filter but also that remained after filtering. I made sure to avoid siphoning that up. There wasn't much sediment on the bottom of the fermenter, possibly because of the short settling time. I wasn't too careful about siphoning up the bottom sediment.

I drank the leftover must with all the goop and sediment and it was very sweet. No trace of alcohol yet. Now it's a waiting game.
It's been a week or so of primary fermentation of the blackberry wine and so it was time to rack it. I filtered it first using a screen to get out the pulp and seeds. Then I let the must stand overnight to settle again, after which I siphoned off the clearish layer. Because of the pectin enzyme there was a floating goopy layer that plugged the filter but also that remained after filtering. I made sure to avoid siphoning that up. There wasn't much sediment on the bottom of the fermenter, possibly because of the short settling time. I wasn't too careful about siphoning up the bottom sediment. I drank the leftover must with all the goop and sediment and it was _very_ sweet. No trace of alcohol yet. Now it's a waiting game.

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