I started making a one-gallon batch of pomegranate wine in late December. The instructions on the recipe stated that the transfer from the primary container to the carboy should happen after one to two weeks when the specific gravity reached 1.050. Mine started at 1.100 and reached 0.995 in a week. Although slightly perplexed, I continued the process and transferred the wine to a one-gallon carboy. It has been around a month now, and the wine has settled; a one half-inch layer of sediment has formed. The wine does not seem to be as clear as commercial wines, and the recipe states to "siphon again to aid in clearing if necessary." Should I do this, and how do I know when to bottle? Also when bottling or transferring, how do I prevent the settled pulp from getting into the cleared wine? This is my first time trying to make wine, so any help would be greatly appreciated!