After 5 days of primary fermentation, take a small sample of your wine and record the specific gravity (S.G.). Be sure to clean and sanitize all of the pieces of equipment that you'll be using (wine thief, wine thief/test jar combo, sample jar, and hydrometer) before the sample is taken. You'll notice that the S.G. is lower than the initial S.G. you recorded a week ago. This is supposed to happen; otherwise, you wouldn't be making wine! We'll be interested in monitoring the SG on a daily basis, until it approaches the level that demarks the end of primary fermentation.

Once the "target" specific gravity for your type of wine has been reached (usually in the 1.010-1.030 range, primary (active) fermentation is over. For proper S.G. targets, please refer to the instructions provided within each kit. Now that primary fermentation - demarked by the vigorous bubbling - is over and the manufacturer's target specific gravity (SG) has been reached, it's time to rack the wine from the plastic fermenting bucket to the carboy.

1. Start by cleaning and sanitizing your equipment: Carboy, Bung (drilled rubber stopper) and Airlock. In addition, if you choose to rack (transfer the wine) using the spigot, clean and sanitize the tubing. If you choose to siphon your wine, instead of using the spigot, you will also need to sanitize the siphon rod (also called a "racking cane" because of the curved tubing at the tip) or Auto-Siphon.
2. Make sure that the plastic fermentation bucket is in an elevated position relative to the floor, such as on a table or workbench. To work, siphoning depends upon air pressure and gravity...
3. If your wine kit came with oak, add it to the clean and sanitized carboy before adding the wine. (This helps to avoid spillage if you transfer too much wine.)
4. Drain or siphon wine including the sediment into the carboy . This may leave a space at the top of the carboy, but d o not top off at this time.
5. Place the carboy in an elevated area. Remember to lift the carboy with your legs (holding it close to your body), and not your back. You certainly would never want to admit to your neighbors that you hurt your back while making wine!
6. Fill the airlock halfway with some of your sulfite solution. It will make sure nothing starts growing in the airlock. Alternatively, vodka or grain alcohol will work. If for any reason, like a change in the barometric pressure, you don’t want moldy water sucked into your carboy of wine.
7. Put the airlock in the bung (rubber stopper).
8. Place the bung snugly in the mouth of the carboy for an airtight seal.
9. Walk away and let nature take its course! Your wine will continue to ferment. You may even notice little bubbles in your airlock as the CO2 escapes, but if not, don't worry.

After 12 days, take another specific gravity reading. Be sure to sanitize the wine thief, hydrometer and test jar! Normally this will be 0.995 or less, but could vary depending on the type of wine kit you are making. Refer to the specific instructions included in your wine kit.