I guess the slow part has kicked in. Right now, I’m just sitting and waiting.
After the last racking, there hasn’t really been any sediment collecting and I don’t see any reason to touch it for a few months.
I spoke with a winemaker recently, who confirmed the “leave it” approach, but also suggested that one way to deal with the tannins would be to agitate the carboys somehow. So I may be giving that some thought.
Anyway, here’s to the slow!