Hi all,

I have a couple of probably quite basic winemaking questions that I've
been unable to find satisfactory answers for on the web or by using
google groups. I've lurked for a couple of weeks and you all seem like
nice fellows, so here goes:

Firstly, I'm a little unsure of exactly how to go about racking wine.
I know the process involves syphoning the good stuff from the crap
stuff sand sediment at the bottom of the bucket or DJ, but I'd
appreciate a little more specifics on the matter. For example, is it
okay to draw a little of the sediment through the hose during racking,
or is it worth leaving a little of the wine on the sediment in order
to prevent this. Also, is it okay to tip the DJ towards the end of the
process to get the most juice out, or will this just swill the
sediment around?

WRT the tomato wine in the subject line, I started making this on
sunday according to the recipe for red tomato wine on jack keller's
site. Until I added the yeast, the solution happily separated into
sediment and the watery juice stuff. Now, three days after adding the
yeast (which seems to be doing it's thing judging by the bubbles and
the smell), the liquid is a constant cloudy orange colour. Is this a
good or bad sign?

Is it okay to taste the wine when I rack it into a secondary? I
appreciate I might do this by accident when starting the siphoning,
but is it a good idea to taste it and if so, is there a way to tell if
all is going well? I don't particularly want to nurse it through
months of clearing if it's destined to be disgusting from the outset.
;o)

j.