In the intricate art of winemaking, the Fermentation process results in the accumulation of dead Yeast cells and other particulates at the bottom of the Fermentation Vessel. This accumulation or Sediment, known as the Lees, gradually settles leading to the natural clarification of the wine. The technique employed to remove wine from this Sediment is referred to as Racking.
The Art Of Racking Homemade Wine: Perfect Clarity
The art of Racking will transform the flavor and clarity of your homemade wine.
Fermentistry.com
Why Is Racking Wine Important: Wine Making
Racking is a critical step in winemaking. It ensures the removal of the Wine from the Lees, which is essential because the Lees is a concentration of Fermentation byproducts and dead Yeast cells. If the Wine remains in contact with the Lees for an extended period, it can acquire an undesirable taste.
While the Racking process is straightforward in its execution, it does come with certain risks. These include the potential for Wine Aeration, the slowing of Fermentation due to the removal of active Yeast cells, and the chance for airborne bacteria or fungi to infiltrate the Wine, which could lead to spoilage.
When Should You Rack Wine
The timing of Racking is contingent on several factors, particularly the rate of Sedimentation and Fermentation. Racking should be performed when Fermentation slows or is nearing the end of the available sugars, as indicated by the Hydrometer. If all the sugar was added at once (for a lower alcohol content of 10-12%), Racking will occur near the end of Fermentation. Conversely, if the sugar is being added in smaller increments (for higher alcohol), Racking may need to be performed after just a few weeks.
How Often Should You Rack Wine
Every time your Rack (transfer) your wine, you interrupt fermentation and risk adding bacteria or Wild Yeast. If substantial amounts of Sediment are deposited, or if there is a significant amount of solid matter due to pulp, Racking should be conducted performed. The Wine will likely require further Racking every few months or whenever heavy Sediment is visible.
With each Racking, the wine should exhibit signs of Clearing, and the rate of Fermentation will slow. Additional sugar can be added after each Racking if necessary.
The Right Equipment For Racking
The most efficient method of Racking involves transferring the Wine from the Primary Fermentation Vessel to another cleaned and Sanitized Secondary Fermentation Vessel using a Siphon. The Primary Fermentation Vessel is positioned at a higher level than the empty sanitized Secondary Fermentation Vessel. One end of the Siphon, is inserted into the fermenting Wine, while the other end is directed into the receiving container. To perform this process you will need the following equipment:
- Secondary Fermentation Vessel.
- Airlock.
- Auto Siphon (Racking Cane).
- PBW (Powdered Brewery Wash).
- Sanitizing Solution (1 Liter) Sodium Metabisulfite (Sodium Metabisulphite).
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The Auto Siphon (Racking Cane) is a simple yet effective tool made of glass or plastic. It provides greater control over the Siphoning process, ensuring that only the Wine is transferred while the Sediment remains behind. It is an essential tool for Racking.
Guide to Racking Wine: Step by Step
Step 1: Clean And Sanitize Your Wine Racking Equipment
Before Racking, it’s important to gather your equipment. Clean and Sanitize your equipment to ensure it’s ready for the Racking process. Clean everything by using your PBW, then sanitize each piece using your Sodium Metabisulfite. This includes running both solutions through your Racking Cane and your Secondary Fermenter. Refer to my article How to Clean and Sanitize Winemaking Equipment for detailed instructions.
Step 2: Position Your Wine Racking Equipment
Carefully move your Primary Fermenter to your kitchen bench top. Be very careful when moving it not to stir up the Sediment resting on the bottom of the Fermenter. The Siphon will leave this behind.
Place your cleaned and sanitized Secondary Fermenter on the floor beneath your kitchen bench. We need gravity to help transfer the liquid.
Insert your cleaned and sanitized Racking Cane into the Primary Fermenter and the other end of the tube into your Secondary Fermenter.
Step 3: Begin The Siphoning Process
The Siphoning process is initiated by pumping the Auto Siphon and applying suction until the Wine begins to flow. The flow is maintained by gravity, as the Secondary Fermentation Vessel is positioned at a lower level than the Primary Fermentation Vessel. This meticulous process underscores the precision and expertise involved in crafting fine wines. Once the liquid is transferring, pay attention to the end in the Primary Fermenter. Make sure it does not suck up any of the Sediment at the bottom of the vessel.
Step 4: Seal Your Secondary Fermenter
At this stage in the winemaking process, aeration of the wine is an unavoidable consequence of oxygen exposure. To mitigate excessive aeration, the Racking process should be executed as swiftly and gently as possible. This not only eliminates any residual Carbon Dioxide but also prevents the Wine from splashing into the Secondary Fermentation Vessel, which would increase Oxygen absorption.
Run the Siphon until all the Wine is transferred leaving behind the Sediment in the Primary Fermentation Vessel. Remove the Siphon, firmly set the lid and insert the Airlock into the Secondary Fermentation Vessel.
Maintaining Hygiene During the Racking Process
The risk of introducing other microorganisms is always present at this stage. However, meticulous hygiene practices and the use of clean, Sanitized equipment can effectively prevent this, as can the addition of Sodium Metabisulfite (Sodium Metabisulphite).
To further protect the wine, a small dose of 10% Sodium Metabisulfite (Sodium Metabisulphite) solution (5 ml per 4.5 liters) can be added during each Racking. This solution serves as an antioxidant, safeguarding the wine from potential harm.
It’s important to note that the majority of Yeast cells, including those actively fermenting, are located at the bottom of the container and will be lost during Racking. This can cause the fermentation process to decelerate or even halt. However, provided there are ample nutrients and the alcohol content isn’t excessively high, the remaining yeast cells should proliferate and resume active fermentation within a few days.
Advanced Racking Techniques for Experienced Winemakers
To protect the wine without harming the yeast, a small amount of 10% sodium metabisulphite solution (5 ml per 4.5 litres) can be added. If a sweet wine is desired, yeast activity can be halted by performing a rapid succession of rackings (say every two weeks) and adding 5 ml of 10% Sodium Metabisulphite solution per 4.5 litres near the end of the fermentation activity (or when the desired specific gravity is reached).
Upon Racking, the Sediment is left behind, creating a need to top up your wine unless you’re transferring it into a smaller container. A significant gap at the top of the container, especially when fermentation is slowing, necessitates topping up to prevent oxidation that could compromise the wine’s quality.
Rather than using water, which would dilute the wine, it’s preferable to top up with a suitable fruit juice or juice from the original ingredient. By preparing a little extra of the original Must, say 2.5 litres, and allowing it to Ferment separately in a half-gallon jar equipped with an Airlock, you create a non-diluting top-up source.
In instances where excessive Sediment is produced and substantial volumes of Must remain post-racking, the Sediment can be transferred to another jar. After a few days in the refrigerator, the Sediment should settle further, enabling you to recover more Wine through additional Racking. This reclaimed liquid can then be reintegrated with the bulk of your Wine, ensuring no drop of this precious nectar goes to waste. This meticulous process underscores the precision and expertise involved in crafting fine wines.
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Final Words: Racking Homemade Wine For Clarity
Racking wine is an essential step in the winemaking process that should not be overlooked. It aids in the clarification of the wine by removing Sediment and reducing the risk of off flavors. Furthermore, it helps to stabilize the wine and enhance its overall quality. While it may seem like a tedious task, the benefits it brings to the final product are undeniable. So, whether you’re a seasoned winemaker or a beginner in the field, remember that patience and attention to detail in processes like Racking can make the difference between a good wine and a great one.
