The wine has settled down now and its time to top it up. The majority of the sediment has fallen to the bottom and the color has taken on a darker tone. I set a light behind to try and capture the color.

It looks kind of pink in the picture, but is really a lovely medium red. About the color of a perfectly ripe Raspberry.

I topped up the carboy with cool water, mixed it up to blend it all, and took the SG. It’s still the same. On goes the vapour lock. I may have to add more Camden in the coming weeks to sterilize and kill any remaining yeast, but it looks like the yeast is all eaten up. We’ll see.