The end is nigh. Fermentation has slowed in my six gallons of vidal blanc juice. Less than a week has expired since I picked up the juice. Last night’s reading (below) was a call to arms (and racking siphon tubes).
Finality-ish!
I set my wine tank on the bathroom counter for racking height and let the yeasts wrap up their fermenting fun for one more night.
Now, strap yourself in and grab a glass for the thrill ride of a lifetime that is home-wine-making videos…
With that in mind, it’s a-rackin’ time.
That mini-fridge is annoyingly only big enough for the glass carboy. Back to more hot video action…
Be glad I stopped taping before tasting yeast in a glass. It required some clean up.
Now we’re nearly done. Time to chill out…
WAYWARD WINE 
You think the slug could be used to make wine bread. Jellies give that festive fall feeling!
I do hope you mean slud[G]e, although a “wine slug” sounds like a fine title for some critics out there. I could reuse the yeast in it…but separating them from the fining agent, sulphite, and skins is tricky.
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