This is how much sediment had collected at the bottom of the carboy in the almost 4 weeks:
Another view:
The wine was actually beautifully clear as you can see here:
And here: (the glass is just foggy). Unfortunately it tasted disgusting. I have no idea if this is normal for a wine that’s only about a month old, but as of yet it’s not good, and still a little carbonated. I read some home winemaking blogs online and all of theirΒ comments definitely made me feel better. The consensus for people in our situation is that it really just has to age. Oh! And FYI I took a hydrometer reading and it was 1.090.
And the pumpkin wine. We reached a 1.030 reading so it was ready for the carboys. It fit fairly neatly (with only a little leftover) into 2 carboys. I think they’re both going to end up being about 1/3 sediment so I think it will end up at 2nd racking fitting into 1 carboy. We tasted it and it’s really good!