So... The SG reached about 1.020 and the fruit had been in the FV for 6 days so I decided to rack it into 2 gallon DJs. Having never done that before, I can't say it was the best racking ever. I siphoned off most of the liquid into the first DJ. The siphon stopped a few times because the sediment trap kept moving above the liquid (I'll use peg next time to hold it in place). I then tried to sieve the remaining liquid through a sterilised coffee filter (perfect fit for the funnel) and a funnel. Managed to spill a fair bit here! The process has brought up a few questions for this novice, which I hope some of you guys with more experience might be able to help with!
1) once the DJs have been sterilised for racking, do you rinse with cold tap water? Or would that introduce bacteria to them? (I rinsed them with cold tap water as I didn't want to risk boiling water in the glass DJ).
2) several bits of fruit pulp have made their way through the siphon and into the new DJ. Is this ok or will I have to try and remove it?
3) due to clumsiness and excess spillage, the second DJ is filed to about 2cm below the shoulder. Should I top it up with cooled boiled water or fruit juice (to add a little sugar). Or should I just leave it with that gap?
4) how long should I leave the two DJs for before I have to rack them one last time? I'm happy with a dry wine so should I just leave it a month and allow fermentation to stop naturally or keep checking the SG and add stabiliser at 0990?