No, you didn't miss anything these past 2 weeks, except a bucket of juice fermenting.  Next step in this process:  Stabilizing and Clearing.

As per the wine kit instructions, I took a Specific Gravity reading.  Instructions say it should be at 0.998 or lower.   We are right at 0.998




Next is to siphon the wine from the primary fermenting bucket into a carboy.




Then comes the fun part of adding the stabilizers and other stuff that they give you.  Involves lots of stirring!  1) to mix up the ingredients, and 2) to drive the CO2 out of the wine.

Being the strong brute that I am, I pick up the six gallon glass carboy and place it up on a table.  Attach the rubber bung and airlock (to keep the air out, but let any gasses out).  Here's what it looks at this stage, then with a nice towel over it to keep out the light.  It's next to a cheap window which lets lots of cold air in, so it will be kept at a nice cool temp.







For those that are curious, here's what's left in the primary fermenting bucket.  I've tilted it slightly to show it better.  Hopefully, none of this got into my wine.  The directions say that I need to let this sit for another 4 weeks, but after day 10, I can do an optional "re-racking", which is probably what I'll do to ensure a clear wine and that none of that nasty expired yeasty stuff is in there.