After a week of fermenting the cider has finally slowed down and stopped bubbling completely so it was time to rack it off into bottles. I only had wine bottles spare at the time so off i went through the usual procedure of sterilising everything prior to bottling. While everything was sterilising i checked the finishing gravity and was amazed to see it had finished to 1.000. After a quick bit of calculation i worked out that the cider 8.26% abv. This stuff should come with a bio hazard label attached 
Then i set about the task of syphoning the cider from the demijon to the bottles ,at this point i found out that my auto syphon would not fit into the demijon so i had to resort to the crude sucking method. Once bottled i primed the cider before corking the wine bottles and putting them i a warm place for secondary fermentation. It turns out that the yeasts in the cider absoloutly loved the priming sugars and the Co2 built up at a fantastic rate untill one of the corks blew out. I quickly got the bottle re corked before binding all the corks down with gaffer tape. That should hold the buggers in place. Just need to wait a week before putting them somewhere cool to condition.
I also set about transfering the wine into another fermentation bin as per the instructions. After 8 days the gravity should be less than 1.010. I dropped the sterilised hydrometer in the wine to find it down at 994 so it was deffinately time to move the wine.
I set about sterilising the new bin, airlock & bung and auto syphon as usual and got everything ready for the move. I wanted to do this without stiring up too much sediment. Although the auto syphon does not fit into a demijon it’s perfect for the big 5 gallon bins. Just give the syphon a couple of pumps then let gravity do the rest of the work 
I need to wait 12 days now before i can start de-gassing the wine before adding the clearing agents.
