Today I racked the kiwi fruit wine from the primary fermenter into a six-gallon and a one-gallon carboy–apparently there’s a lot of water in kiwi fruit, since I only started with five gallons of water. I had to top the smaller carboy up with about a pint of distilled water. The specific gravity is about 0.987, but it’s still actively fermenting. Then back into the fermentation chamber with it. It smells wonderful.