Today, the apple wine started on 10/22 was racked with standard racking procedures. Wine was racked into a 1 gallon carboy, to the brim. Carboy was then sealed with a bung and airlock. Racking was done to prevent lees entering auto siphon. Hydrometer reading taken from the top of the sample showed a reading of SG 0.995. Original SG was 1.090. Online calculator with standard calculations show a ABV of 12.5%. Alternative, supposedly more accurate calculation shows an ABV of 13.2%. Conclusion: the wine is approx. high 12% range.
Wine has ceased to bubble and fermentation has presumably finished. Wine is noticeably cloudy and opaque, but not as carbonated as expected. 1 campden tablet was added after racking (crushed and straight into the carboy on top of the wine). Wine started fizzing when crushed campden was added.
Lees remaining in plastic pail after wine was siphoned and the remainder drained:
Racked into 1 gallon carboy:
Drained the remainder wine into a glass, careful not to disturb lees:
The next step is to fashion a insulator for the carboy from old cardboard boxes, to prevent sunlight from hitting wine, and to regulate temperature for colder days. Possibly re-rack in one week (11/7). Next re-rack maybe the last before bottling, depending on how much wine clears.
Another picture:
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