Into the Carboy

More than 4-6 days have passed and I've been negligent about posting. (OK. So I was in Dallas partying with my soapin' friends....so what?) Jory strained out most of the solids, racked the fermenting wine into the carboy (left), and added 10 pounds of sugar for the secondary fermentation phase. The magnificent magenta brew's been fermenting for 6 days and will be ready to strain again when the bubbles stop rising to the top of the airlock (below). It's mesmerizing watching them glub glub glub to the surface like a laid-back little lava lamp. :o)