Apricot wine question

[timmy]

Hi all,

I'm making an apricot wine along the lines of this recipe: http://www.abc.net.au/tasmania/stories/s1559025.htm. To make it I basically pasteurised and liquidised a load of frozen apricots, topped up with water and pitched (more to it than that, but you get the idea). After primary fermentation I racked to another vessel (glass carboy) and left behind a lot of the fruit solids. After a month or so in secondary, the wine has settled into three distinct levels - the bottom I assume is the yeast cake, the second is another lighter level and the top is a nearly clear liquid. The recipe recommends racking 3-4 times but I want to know what I should be leaving behind. Any help would be appreciated.

Cheers,

Tim

[warra48]

The bottom layer would be trub, or solid residues from your wine.
The lighter second layer from the bottom is in fact the yeast.