Vieux Chateau Du Roi Trip to the Carboy

Six days have passed since the vieux chateau du roi started its fermenting and it was time for it to be siphoned into the carboy. i cleaned the wine thief and hydrometer and took a reading. The reading was around 0.994, so the yeast is doing its job. i actually should have done this yesterday but i was too lazy to do it, big surprise.
i don't like to let the siphon rest at the bottom of the primary filter so i grabbed a giant vice to hold the siphon a little above the bottom of the buck so minimize the amount of sediment being sucked into the carboy.
Once again i didn't have anyone to help me with the wine. i did however ask babo to give me hand, but he took a more supervisory roll...kind of like brent in the first step but he had his eyes open...

Bust'n Out the Vieux Chateau Du Roi

While making these bottles of wine we have been alternating red and white wines. But that has been ruined and now two reds have been done consecutively. i've never had this grape before but i'm sure it can't be that bad. i mean, with a fancy name with that it has to be good. Right?

Mixing the benonite i used the fancy degasser. Made the job a million times easier. Well, taking pictures while stirring was still kind of a challenge.
i sprinkled the yeast in and put the lid on. Though when i put the air lock on top i pushed the seal through the lid so there was a leak that i was unaware of until a couple hours later...but now everything is good and its bubbling.
How could i forget brent, oh yeah...because he slept the whole time while i was starting the wine process. He snores too. i woke him up with the degasser, so that made up for it. The degasser has so many uses...