Ok, the instructions said that at approximately ten days, you can rack the wine again.  I decided to do this for 2 reasons.  1)  There was some significant sediment  at the bottom (expected), and 2)  I knew that I didn't top off the carboy when I first racked it from the primary fermenter.  I am topping off with water, so I figure that this won't dilute the wine too much.  Some folks say to top off with a like-minded wine.  I believe in good ol' American tap water.   I did this with my Chianti, which has been bottled for just under 5 weeks now.  I tried a bottle a few days ago...not too shabby!   Just needs some more aging. 

This wine smells good, and I didn't taste any except for some when I started the siphoning with my good ol' American mouth.

Here are the pics.  Sorry for the first pic.  I did too much exposure stuff.