I racked my frist kit wine yesterday and was a little suprised. As a brewer, I was used to seeing yeast settled in the primary. When I racked the wine (at 1.010 - day 6), the only sediment I had was the wood chips. Should there have been more ?
Gee whiz info here...Now that it is in the clear carboy, I can see plenty of action inside, including fizzing and slight foaming. 66F. How long should I keep it here before the next racking/fining addn?