After a couple of weeks or so, the blackcurrant wine has stopped noticeably bubbling through the airlock and just sits not doing much, so fermentation has pretty much finished.
It's time to take it from its nice warm spot by the radiator - where I keep tripping over it - and up into the attic room out of the way in order to clear. CJJ doesn't say to do this here, but elsewhere in the book he says to move wines to a cool place to clear, so that's good enough for me.
I've angled the demijohn (by resting the back edge on a handy inch-thick notepad) so that as the sediment settles, it will all be piled up in the corner rather than a thin layer over the whole bottom area, which will mean it'll be easier to siphon off more of the good stuff later.
When I do siphon off the wine from the sediment, I'll make the level back up with the extra in the milk carton, but there is surprisingly little sediment which means that I might not need all of the extra.
Meanwhile, I can forget about it for a few weeks until it looks clear.