So I syphoned it off in to my carboy-with-tap and decanted it in to four demijohns, two bottles and a massive puddle on the floor when I got frustrated by the tap being so high above the bottom of the carboy and upended it for the last demijohn.  Oops.

The last one and the two bottles were so vigorously poured they were frothy, so I chucked a campden tablet in to the demijohn and an eighth of a tablet in to the two bottles.

The wine is obviously not clear!  The one on the right on the picture above is the wine I made from Waitrose grape juice that I also racked off today for comparison.  With the wine in the demijohns it should clarify slowly, but I think I will buy a filter for next time.  They are not that expensive (£25) and would make a big difference.  Filtering out the yeast would also guarantee fermentation to stop.

The Waitrose one is rather dry, so some sneaky sweetener might be popped in before serving.