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Racking v.s. Bulk Aging

Newbie question...

I read in several threads that I should be racking something like once a month and adding a Campden tablet every other round (1-3-5, etc) to protect against oxidizing and bacteria attacks.

How about the sulfite levels during bulk aging? If I understand correctly the aging is done in the same large containers that we use when racking and an air lock is still used in aging, like before. Do I just let it sit for 1 or 2 years and do nothing? No need to replenish the SO2 as long as I don't open it?

Thanks.

Reply to
Barry
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Barry, I don't know enough to answer your sulfite question, but I would like to comment on what you said about "racking every month". For me, I try to rack according to the recipe. For example, when making strawberry wine, the recipe calls for racking every 6 weeks. For pumpkin, the recipe I got from Jack's site calls for racking the wine maybe once or twice, and then letting it sit for 3 months without racking. If I don't have a recipe to follow, I tend to rack when there's a lot of lees at the bottom of the jug or if the wine doesn't clear. Since I usually bulk age about 7 - 9 months, this comes out to about 3-4 rackings before bottling. I do also add 1 crushed campden tablet every other racking to keep the sulfite levels up. Good-luck. Darlene

Reply to
Dar V

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