I measured the specific gravity on 8/31/07, and at 0.991 it had fermented out and was ready to rack. So yesterday I siphoned the young wine into a 1-gallon jug and a beer bottle. There was some thick slurry left in the fermenter, and I poured that into another beer bottle to settle. I should be able to recover some clear wine from that, and every little bit helps! I’ll let the wine sit for a while. It will clear and the yeast will settle to the bottom. Then I’ll measure the pH and titratable acidity, make adjustments if necessary, and rack again. In the meantime, I’ll have to think about changing the name to “Produce Department Rose” – how about that color!

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