My wine was happily bubbling away for the past 6 days and last night, with the SG slightly above 1, I decided to rack the juice from the fermenter. My siphon tip thingi (to which hose attaches) wouldn't seal between the 2 parts and I was unable to get a steady stream going. After farting around for multiple attempts, I resorted to pulling off the skins, tossing them into a bucket and hand-bombing my wine out of the fermenter with a measuring cup (washed in k-meta soln).
I scooped away until I hit the lees at the bottom and things kinda got stirred up, the wine was quite murky near the bottom. I didn't attempt to remove the last inch or so, it went down the toilet.
The whole process felt like a complete "F" up. Before getting the wine all stirred up, I got a few mouthfuls while attempting to get the siphon going and it tasted quite good. Did all the agitation mess up the wine or will it simply take longer to settle out all the suspended solids?
I scooped away until I hit the lees at the bottom and things kinda got stirred up, the wine was quite murky near the bottom. I didn't attempt to remove the last inch or so, it went down the toilet.
The whole process felt like a complete "F" up. Before getting the wine all stirred up, I got a few mouthfuls while attempting to get the siphon going and it tasted quite good. Did all the agitation mess up the wine or will it simply take longer to settle out all the suspended solids?