> First do any fining or whatever to be sure that it is crystal clear. Then
> cool the wine down to a level that will definately stop all yeast. This is
> a good time of year for this. Then put it in a place from which you can
> rack without moving it and let it set for long enough to be sure it is not
> starting to ferment again and be sure that it is crystal clear. During this
> time, be sure to turn the carboy sharply several times to be sure nothing
> clings to the sides of the carboy. At this point all the yeast, live or
> dead should be on the bottom. Now rack and bottle being careful not to
> disturb the bottom, even if little or no sediment is visible, and only run
> the racking cane dow 3/4's of the way. What you bottle should be fairly
> safe. Now you can bottle the rest or move it to a smaller carboy. If you
> bottle it, mark it for early consumption.

Ray,
Sounds interesting; I'm seriously considering building a little flash
pasteurizer after reading Bird's book. He talks about a few seconds at
150 F being good enough. I could make a little control setup and
stainless tubing heater assembly. I know it sounds crazy but I like
tinkering, it would be pretty cool if you could make one for under $150
and I think I can...

Joe