Last week (7/17) I was able to rack the first jug of wine, now I have 2 months before I have to do it again. The color looks very deep red almost to a ruby color, the SG is 0.990 which is right were it is supposed to be. As it continues to sit, it will continue to clear. 
The layer at the bottom is made up of dead yeast, fruit pulp, and other particles which make the wine cloudy. This over time should settle out.
This is shot of the sediment that was left after I siphoned the wine into a clean jug aka racking.The second batch was racked to the secondary( please review my language post for definitions) on 7/17 so I still have a few more days before I have to rack that one again.
Here is a shot of the 2 jugs, after I racked it, as you can see the bottle on the right is the sediment and the bottle on the left is the wine after I racked, you can see there is no sediment, yet. Before I rack again there will be a significant layer again.Each time I rack there should be less and less sediment.
Here you can see the first and second batch side by side, the flavor is almost the same but as you see there is a big difference in color. But I do think they will both be equally as fun to drink.
Next week I will be attempting rhubarb wine, I am going to make several varieties of rhubarb wine;
1. straight rhubarb
2. rhubarb and grape
3. rhubarb and cherry
4. rhubarb and strawberry
I will be making about 1 gallon of each to start and see which of these taste the best, I will then go for my first 5 gallon batch of wine. but for now 1 gallon batches will be my thing.
Stay tuned and you will undoubtedly learn something.
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