I added the yeast to my crushed muscadines 8 days ago. First batch in my life. Lots of fermentation for several days, and I stirred 1X/day since. OK: so at this point, do I siphon the liquid into another bucket (or clear container?) and let the sedimentation continue? For about how long? Do I use a container with a small neck at top to keep O2 exposure to the liquid at a minimum? Does that matter at this point, or should I use a plastic container (like my 1st one) and keep an air lock on it (if there's any chance of more gas production) and not care about space within the container? Not sure how that goes. Since my original plastic bucket isn't clear, I can't see how thick the sediment is at the bottom, so how do I siphon out the liquid w/o getting the muck into the siphon tube? Thx much for any insights into this. My new "wine mentor" is away for a week, and this batch is 1 I concocted before I met him, so I didn't really have any guidance/direction from an Old Hand re: what to do for my 1st wine rodeo.