As far as moving, this also bugged me when I first started. If you have
plastic carboys, move it a few days, I move 4 days in advance, since it
will kick up more. Glass will not stretch and bulge when you pick it up,
but the movement up the steps will be a lot. Suggest getting a "handle"
for carboys if you can buy one, as I find that makes less movement of
the sediment when carrying in that position versus, picking up.

If you have another carboy, racking to a clean one and bottling from
there makes the last bottles a little less hectic for you. I used to
always nervously watch both the bottle and the end of the hose as it
sucked closer and closer to the lees in the bottom. If you rack clean,
it's so much less stress (and we all need less stress). If you don't
have a spare carboy, make the last two bottles "sludge bottles" that you
don't mind what goes in them. When you let them sit long enough
(months)then decant them prior to drinking to only pour out the good
stuff. Gives you the most wine without the stress again. My sludge
bottles typically have 1/4 inch lees in the bottom, and I drink them early.

Vintners Reserve is a good company, their Shiraz and Pinot Noir were
great for me. This latest round for me was the Selection Estate Series:
I have 3 of their kits bulk aging now. Oregon Yamhill County Pinot Gris,
Oregon Yamhill County Pinot Noir and a Santa Ynez Syrah. Bottling is in
July. I bulk age based on advice I got in this newsgroup, one benefit is
"keeps me from drinking too early". smile.

Hope that helps,
DAve

Duck Redbeard wrote:
I am doing my first kit wine, a vintners reserve chianti. Thank you all for
the great advice so far. Today's question is one that has been buggin me as
of late.

On Feb 7, I did the "stabilising and clearing" and it is remarkably clear at
this point, only 8 days later. I can shine a flashlight on the carboy and
see light through the wine. The sediment is quite deep, I'd say about an
inch.

How dense is this sediment? Can I move the carboy (carrying it upstairs) on
the day I intend to bottle it? Should I rack it into a different carboy for
bottling? Should I move the carboy to the kitchen the day before I bottle
it and just bottle from the carboy?

Does wine stratify in secondary?