Today, the Chilean Malbec that has been fermenting for a month, was racked and degassed. All of the wine and lees in the carbuoy were racked into a primary fermentation vessel. I added the sulfites and sorbate, then using my cordless drill and degassing wand, whipped the wine into a frothy wine-shake. Then, I added the fining agent and re-whipped the wine to make sure everything was mixed up well.
The wine was then re-racked into the clean better bottle where it will sit and settle for the next couple of weeks before bottling.