Shoved in some potassium sorbate, which appears to be a microbe inhibitor, then a fining agent (#5 Isinglass Ichtyocolle). A good stir, then off to the utility room to clear for six days. We think it smells very much like wine, so we’re feeling very positive about drinking it.

Next Saturday it will hopefully be clear, and I can decant it in to the demijohns. If it is not clear, I can either wait or rack it off from them another day, and get a filter kit next time around.

Once the bucket is free, onwards with the IPA!