The specific gravity of the the Pinot Grigio was at .1998 so I was good to go for racking the must into the secondary fermenter.
After cleaning, sanitizing, and rinsing, I was ready. I needed to
siphon off about 2 liters of the pinot grigio juice to make room for the
kiwi/melon flavoring and to stir in the stabilizing and clearing
chemicals. Here is my makeshift siphoning set up, I don't have an auto
siphon or anything fancy so I do it by mouth. I managed to get a good siphon on the second try. The wine does not taste good by any means at this point, it tastes like skunk beer.
The next step involved adding sulfite, potassium sorbate, and the kiwi/melon flavoring or finishing blend. Then came the stirring. The insane amount of stirring needed is called Degassing. That is when you try to get as much Co2 out as you can without adding too much O2. Most people do it with a drill and an attachment called a whip but alas, I'm broke so I used a spoon. After a crap load of stirring and a few more chemical packets this is what it looked like: