This is my first batch of wine so I only know what I have read in books. I started a 5 gallon batch of Gooseberry wine and after it got to SG 1.01 I Racked it from the bucket fermenter to a Carboy and got about 3 inches of wine sediment (lees I think is the proper term) on the bottom. I have read that you don't want the wine to touch that for long so after a week i racked it into another carboy. After a couple weeks it looks like the same thing, as you can see in the pictures there is another couple inches of lees. Do I rack again or is that too much activity for it? The stuff bubbles like a fresh poured soda and I think I am addicted to wine making now.