Now that your wine has been in the fridge for 2 days, you’ll want to remove the layer of sediment that’s gathered at the bottom. This is done through a process called "racking," and all it means is pouring your wine off of the sediment into a new container!
In the layer of sediment is live yeast, dead yeast, bentonite (a natural ingredient that helps clarify your wine) and juice proteins. No big deal, but removing this layer of stuff will help your final product taste better.
Slowly and carefully, pour your wine into a different container.
You can pour it into another gallon jug, or into wine bottles. When you get to the bottom where the wine starts getting cloudy and mixed in with the sediment, that’s your sign to stop pouring.
Discard the sediment, and you’re done!
Now, you can *finally* try a glass. Cheers! 🎉
When you’re done, return the rest of your wine to the fridge. Be sure to keep the cap to your container on very loosely.
After a 3 - 5 days, you'll see more sediment gather at the bottom, and you'll want to repeat this process — you won't want your wine to sit on the sediment for too long, because it can impart off-flavors.