Not sure about racking

Hello,

I have just posted a message to rec.crafts.meadmaking about racking a mead that has been fermenting a while and it has made me realise that I am unsure about racking in general. As a rule of thumb, how often do people here rack their wines both during long fermentations and after fermentation?

Probably a stupid question but I am still learning (and you guys have taught me a lot so far!)

Reply to
R-D-C
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Hi R-D-C

The reason for racking is to eliminate sediment. Sediment is, early on, parts of grapes, yeast, and material other than grapes. Later in the process there are other compounds that will drop out including potassium bitartrate that will precipitate when you cold stabilize. Basically you want to rack as little as possible so as to not expose your wine or mead to oxygen but enough to get rid of all the other stuff so your product is clear. I generally rack three times: First a couple of days after pressing the grapes to get the wine off the gross lees, second time after cold stabilisation, and a third time prior to bottling. This year if the whites that are clear enough after the second racking I will try bottling from the container rather than rack then bottle so as to avoid oxidation.

No question is stupid. Many answers are.

Regards

Frank

Reply to
Frank Mirigliano

Not a stupid question, but it depends a lot on your winemaking style and whether or not it is a red wine.

As far as meads, cysers, country and kit wines go I have no advice to offer. I don't make any of them.

For red wines I find it best to press the wine into a tank and let it settle at least a couple of hours, then rack into barrel - leaving behind all the heavy lees, which can be further settled to reclaim more wine. The idea is to quarrantine the lees fraction until you can give it a clean bill of health, because that's where H2S problems often arise.

For big, barrel fermented whites I don't rack at all until just before bottling. I get the juice from the press as well clarified as possible, rack that into barrels and ferment dry with concurrent ML. I stir the lees every few days as the wine approaches dryness and until ML is finished, then maybe every six or eight weeks after sulfiting, topping and bunging tight. When it's getting close to bottling time I let the wine settle for a couple of months before racking to a tank for fining and cold stabilization.

If I were doing a crisp, fruity, non-ML white I'd rack as soon as the primary is finished, and probably again in a couple of months after the wine has settled pretty clear.

Tom S

Reply to
Tom S

I only do country wines, so not sure about grape wines (see Tom's post). I generally do my first racking about 2 months after transferring from the must bucket, without any stirring of the lees. After that every 2-3 months, gently stirring every couple of weeks until sediment stops dropping. Then I tend to finish it and leave it until bottling.

Reply to
alien

Reply to
Dar V

What do you do when aging a wine? I was under the impression that after it was completely clear it was still a good idea to leave it in the demijohn for a period. Would you just leave it alone for that period; would you need to add further campden tablets?

Reply to
R-D-C

This is only my 4th year making wine, so I'm still working on building up my wine cellar. Depending on the wine, some would think 7 months of bulk aging is too young to bottle, but I will age longer once I have enough wine set aside. Bulk aging and bottle aging are both part of aging a wine. Bulk aging is just storing your wine in the demijohn, making sure the wine is topped up, sulfited with campden tablets, and that you have enough water in your airlock so no nasties get in there. Once you bottle, there can be additional aging done, by just leaving the bottles in a dark cool place and NOT drinking it. That's the hard part.... Do you know about Jack Kellers's homemade wine site? Darlene

Reply to
Dar V

Reply to
alien

Racking is important for the obvious clarification reason but it also helps tremendously with red wines' color stability and removal of "reduced" odors when done with aeration. I avoid air contact with my white wines when racking and I rack them usually 3 times. To do this I use Argon to blanket the receiving container and the container being emptied. For red wines, I like to rack the first 3-4 times with aeration by trickling the wine down the side of the new carboy. There may be an additional 2-3 rackings after these first ones until the wine is brilliant.

CHEERS!!

Aaron

Reply to
Aaron Puhala

You're referring to bulk aging. You need to set the correct level of free SO2 in the wine, but if it's topped up and bunged tight there's no place for the SO2 to go, so you can pretty much leave it alone until you're ready to bottle.

Tom S

Reply to
Tom S

You're referring to sur lie aging, but that's generally done on the _gross_ lees - not fine lees - and usually only in white wines, although some winemakers are experimenting with going into barrel "dirty" with reds - often straight from the press - a practice I don't advocate because of the considerable risk/reward ratio.

Tom S

Reply to
Tom S

I've been making wine since 1977 and I =never= rack anything that is still fermenting; that completely defeats the purpose of racking which is the elimination of sediment. IMO.

Reply to
B0B

I was intending to leave the wine under an airlock, rather than bunged up tight.

Is this wrong?

Reply to
R-D-C

I have heard of meads fermenting for over a year. This not a problem?

Reply to
R-D-C

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