What Is Racking?
Racking is the process of filtering sediments from the fermenting wine and then moving the wine to a new container. Removing the sediments prevents the yeast in the wine from rotting and causing unpleasant flavors and odors. Does this Spark an idea?
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How Many Rackings Needed?
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There isn't a set number of times for racking between the start of fermentation to bottling. It should be done when there are sediments present.
When to Rack
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Racking should not begin until the wine has been sitting for at least three weeks. The wine can sit with sediments for up to three months. After that time, however, it needs to be racked; the sediments can cause the dead yeast to begin rotting. The breakdown of dead cells can cause hydrogen-sulfide to form, making the wine smell like rotting eggs.
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In Between Rackings
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The sediments in the wine should be stirred weekly between rackings to keep hydrogen-sulfide gas from forming.
Racking Tips
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While transferring the wine from one container to another during racking, keep its exposure to oxygen to a minimum. Using a racking tube can make the process easier and keep air exposure minimized.
Before Bottling
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Rack the wine one last time one to two months before bottling to ensure maximum clarity.
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