@ racking: 14:30, 54 F outside, 69 F in the cellar.
I've had 10 gallons of the Syrah up on the bench and ready to rack for over a week now. This afternoon we did it. Tasted every vessel and they were nearly identical, from large to tiny and from free run to pressed. (Lori says she can taste the feet, but we didn't stomp this wine - we fermented the whole destemmed - but not crushed - berries.)
Color is whacky dark. I could barely see the racking wand up against the carboy glass. No great shakes on the nose, but for a wine that's only as old as Noah's rainstorm the taste was surprisingly recognisable (as wine).
The lees were pretty minimal but I still was very conservative and we went from 5+5+1+1+1/2 to 5+5+1+1/2. There was a liter more, or at least .75, but I chose to salute and say goodbye.
Have not added any SO2. Replaced the cops & bubblers with stoppers & bubblers. Zero post-racking activity so far in the wine, but will keep an eye on it.
23:30, 67 F in the cellar.
All the new stoppers are snug, and there's not the slightest hint of activity. Going to guess that MLF has happened, and no harm will come of raising the SO2 levels. Will likely pick a target tomorrow.
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