Wines I'm Making: Sangiovese Rosé Racked and Topped Up

Racked and topped up the Sangiovese rosé this morning. Topped it up with the remaining three bottles of last year's rosé and a couple of bottles of a local Sangiovese rosé. Unfortunately, the grapes yielded well over three gallons, but not as many as five--always an awkward amount. I sure wish somebody would make 2- or 4-gallon carboys. Sulfited very lightly, but it still seems to be working, even though it tested at less than 0 Brix yesterday. I'll let it go, if that is its wont. After it stops completely I'll rack it again and sulfite lightly once more--or maybe not. This is not wine designed to last. It usually doesn't survive more than a year. I hope we will have some excellent rosé to drink at Thanksgiving. So far, so good. The fermentation ended up being two full weeks (assuming we call it stopped today)--much longer than the furious four-day fermentations of the past with this yeast (Epernay II).