Racking ginger wine

Racked ginger wine. A thin film had built up just below the surface of the wine, and the sediment wasn't too heavy but very unstable; some was carried over. Topped up with filtered water, and added 1tsp bentonite to help clear, as well as 1tsp sodium metabisulphite to stop fermentation, aid clearing and kill any bacteria in the film. Should be ready for bottling after mid-March 2010, and drinking from around July 2010, peaking July 2011.