![]() ![]() It’s not until you get to your very last racking – usually the racking right before bottling – that you will want to eliminate all of the sediment at the expense of a little wine.īy the time you get to this point in the wine making process, there is usually only a little dusting of sediment to deal with, anyway. It’s about leaving the bulk of the sediment behind. It’s not about leaving all the sediment behind. Here’s the tip for racking wine: to minimize losses when racking wine, always try to get as much liquid as possible each time you rack, even if some sediment comes with it. ![]() Losing wine is something I’m not particularly to fond of, and I doubt you are either. Losses can total up to 3 or 4 bottles in a 5 or 6 gallon batch when using this type of methodology. In other words, they leave behind too much wine because they feel it has too much sediment with it. This happens because they try to eliminate all the sediment with each racking at the expense of losing some wine. Many beginning winemakers will often lose too much wine during the racking process. Doing so, can cause your wine to develop off-flavors. Racking wine is necessary because you do not want the wine to sit on excessive amounts of sediment over extended periods of time. In terms of making wine, the definition of racking wine is the process of transferring a wine or must from one fermenter to the next so as to leave the sediment behind. First off, many of you may be wondering, “what does racking wine mean”? So let’s get that out of the way first. ![]()
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