The term racking indicates the process of separating the new wine from the sediments, after fermentation, pouring it from container to container and using gravity. This method was developed in Burgundy and is much gentler than vacuuming with a pump and siphon that scrambles the sediments. Depending on the type of wine you have to make, racking may take several stages during and after fermentation. If you want to proceed accurately, try to work as gently as possible.
Steps
Part 1 of 2: The Basics
Step 1. Get the right tools
You need a few, relatively simple tools to draw off, most of which are included in home wine making kits or available at home improvement stores. You will need:
- At least two demijohns or sterile buckets.
- A siphon.
- An airlock valve for wines.
Step 2. Sterilize the siphon with a mixture of potassium metabisulfite or sodium metabisulphite and water
They are products available on the market already diluted or in a pure state. Usually a spoon diluted in 4 liters of water is enough.
- Anything that will come into contact with the wine must be sterilized with this solution by sliding it from a bucket or tube and then throwing it in a safe place.
- The disinfectant is quite aggressive, so you should use it in a well-ventilated area, wearing gloves and a mask. Follow the instructions on the package.
Step 3. Place the container with the wine on a raised surface
Depending on how much wine you are making, you will need more or less space for this operation, even just the kitchen table and the floor under it. Make sure the siphon is long enough to reach the container.
This procedure uses gravity, so it is essential that the demijohn containing the wine is in an elevated position with respect to the clean container that will receive the decanting. Otherwise it won't work
Step 4. Insert the siphon into the carboy
Insert the notched end of the tube into the wine making sure it does not touch the sediment at the bottom. You should clearly see the dividing line between sediment and liquid, as the former are much darker and cloudy. Let the tube draw almost to the depth of the wine by holding it suspended about 5 cm from the sediments.
Insert the other end of the siphon into the clean container or let it hang over it. You will need to prime the flow of wine and then quickly insert the tube into the empty, clean demijohn, so make sure the tube is long enough
Step 5. Start pouring
There is a little trick to put in place: suck the wine from the free end of the siphon as if you wanted to drink from a straw. When it starts to flow, lower the tube into the empty container as fast as you can. It will take some practice to get it done without getting your mouth full of wine, but it's not the worst thing that can happen.
- When the wine begins to flow, insert the siphon into the empty container and let it flow smoothly. Keep an eye on the sediments making sure that they are not sucked up and do not mix with the liquid part. Furthermore, the tube must be firmly fixed to avoid excessively oxygenating the wine.
- When the demijohn is almost full or you notice sediments starting to be sucked up, click the tube to stop the flow of wine.
Step 6. Take the scraps
Winemaking is more of an art than a science, so know that you will lose some wine in the process. When do you realize that you have racked enough? You will have to check the process very carefully and you will understand for yourself when it is time to stop. It's part of the job.
Don't worry about removing sediment from the surface immediately and recovering as much wine as possible. If you are making wine for your own consumption, there won't be a lot of sediment at the end
Step 7. Close the carboy you just filled with an airlock valve
Now that you have racked the wine, you need to be sure to protect it from oxygen with this valve, which is usually inserted or screwed into the opening of the container. Each airlock valve works differently, so follow the manufacturer's instructions for inserting it, however most simply go over the opening of the demijohn.
Part 2 of 2: Accurate Procedure
Step 1. Follow this procedure every time you need to decant the wine
In general, cellarmen use this technique when they move the wine from the first fermentation container to the secondary one and then from this to the aging barrels. The racking is usually carried out after the fermentation is completed, to clarify the wine and eliminate the sediments. However a lot depends on the type of wine you are making and the flavor you want to achieve.
- Some producers only draw once, others even four or five depending on the clarity and flavor of the wine.
- If you are going to filter it, it will be enough to rack it once or twice.
Step 2. Proceed to the first racking after 5-7 days
When the batch of wine has fermented for a week, it must be decanted into demijohns equipped with airlock, which means that you must still proceed with racking and racking into the second fermentation container.
- Be very careful not to draw too early. Fermentation produces a lot of gas and decanting into demijohns and barrels could be dangerous if the yeasts are still very active.
- In most cases, airlocked demijohns are safe, as this valve allows gas to escape but prevents access to oxygen, microbes and bacteria.
Step 3. Drain when fermentation is over
This second racking can take place after a few days or even after a month. Usually, this process is put in place to eliminate most of the exhausted yeasts, as they are no longer active in fermentation.
When a yeast loses its activity after a week of fermentation, it is less able to defend itself against contaminants and therefore must be protected with an airlock valve. The fewer sediments it produces during this first phase, the better. Even if done promptly, about 80% of the sediments will remain, in addition to the pulp of the must
Step 4. Svina once more
Most wines are racked three times, neither more nor less. The third is considered complete when the wine is clarified and should take place precisely to eliminate any residual sediment and remove turbidity.
- Some cellarmen prefer to rack again, if the final product is to be very clear, in order to meet the quality standards. Others, on the other hand, proceed several times to obtain a truly pure wine.
- If you add sulfites or plan to filter the wine before bottling it, you don't need to rack further.
Step 5. Don't rack all the wines
The red ones, traditionally, are always subjected to the process, but for some whites it is not necessary and are bottled "sur lie". Chardonnay, Champagne and Muscadet are bottled sur lie; many cellarmen think this helps perfect wine.
If you are making white and want to try sur lie bottling, you will need to do a lot of tasting and bottle when the flavor is perfect, to prevent the wine from spoiling
Step 6. Wrong by default
Each time you draw off, you expose the product to a lot of oxygen and accelerate the aging process, in addition to the fact that it increases the risk of bacterial contamination. Since hygiene is fundamental but susceptible to human error, it is better to make a mistake and proceed with few racking.
