first racking directly to oak

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- John
  
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posted
13 years ago

Wed, Nov 10, 2010 4:23 AM

Hi, Relatively new to winemaking and wonder why first racking is recommended for carboys before going to oak? I have a neutral 20 gallon barrel from repeated uses (from another winemaker).. I have a cab franc that is ready to be pressed (MLF appears to be near completion) and wonder why can't I skip the carboys and go directly to the barrel with a couple carboys for topping off; I'd re-rack after a couple of months and use oak chips in successive rackings. What problems do you see with this idea?

I have another 35 gallons that I was considering racking directly to a brand new 30 gallon barrel but again what are the risks? Thanks. john

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- gregmg
  
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posted
13 years ago

Thu, Nov 11, 2010 12:23 AM

- B
- Billy
  
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posted
13 years ago

Fri, Nov 12, 2010 4:58 PM

I work in a commercial winery, and have never heard this advice. In a winery, it would be racking tank to tank, and the main benefit is that you can get a cleaner rack, without stops and starts which may disturb the lees, and then transfer the wine to barrels.

Grapes don't require skins for secondary fermentation, but the lees do help. I've never heard of skins being kept in contact with the wine longer than the time that it takes for the cap to sink. The problem is a risk of acetobacter infecting any of the cap that projected above the wine. Skins in a carboy?

No problem at all.

No risks. Adjust SO2 to 25 - 40 parts per million (depending on whether it is a low pH, or high pH wine). You'll need to rack once of twice more, but the wine will age more quickly because of increased surface to volume ratio in the barrel. I'd suggest you get a silicone bung, and once the barrel is full and bunged, roll the barrel to a 2 or 10 o'clock position. This will create a vacuum in the barrel and reduce ullage. Leave barrel closed until the following topping. Constant sampling will damage the wine.