Racking Technique

Racking is the process of transferring wine from one container to another, leaving sediment behind. Done correctly, it clarifies your wine and prevents off-flavors. Done poorly, it introduces oxygen and causes problems.

Why Racking Matters

The sediment that accumulates at the bottom of your fermenter contains dead yeast cells, grape solids, and proteins. Left in contact with wine too long, this sediment can:

• Produce sulfurous off-odors from yeast autolysis
• Create bitter or muddy flavors
• Prevent proper clarification
• Harbor spoilage organisms

Regular racking removes these risks while helping wine develop clarity and cleaner flavor.

Equipment You Need

• Auto-siphon: Makes starting the siphon easy without mouth contact
• Food-grade tubing: Appropriately sized for your siphon
• Receiving vessel: Sanitized carboy or container
• Racking cane: Curved tip helps avoid sediment
• Vessel stand: To position source above receiving vessel

Everything must be sanitized before contact with wine.

The Racking Process

1. Position vessels: Place full vessel 2-3 feet higher than empty vessel. Gravity does the work.
2. Sanitize equipment: Siphon, tubing, and receiving vessel must be spotless and sanitized.
3. Start siphon: Keep the intake above sediment. Auto-siphons make this simple.
4. Transfer slowly: Avoid splashing and turbulence that introduce oxygen.
5. Stop before sediment: Tilt the vessel to get the last clean wine, but stop when sediment approaches the intake.
6. Add sulfites: 1/4 teaspoon potassium metabisulfite per 5-6 gallons to prevent oxidation.
7. Fill completely: Minimize headspace in the receiving vessel.
8. Attach airlock: Even clear wine may still be off-gassing CO2.

How Often to Rack

For typical table wines:

• First rack: 2-4 weeks after primary fermentation ends
• Second rack: 6-8 weeks after first rack
• Third rack (if needed): 2-3 months later, or when significant sediment accumulates
• Before bottling: Final rack to bright tank or directly into bottles

Adjust based on sediment accumulation and clarity. Some wines need more racking, some need less.

Common Racking Mistakes

Disturbing sediment: Moving the source vessel too quickly or dropping the siphon into the lees defeats the purpose.

Excessive oxygen exposure: Splashing, slow transfer, or leaving wine exposed introduce damaging oxygen.

Over-racking: Each rack introduces some oxygen. Rack as little as necessary to achieve clarity.

Forgetting sulfites: Unprotected wine is vulnerable to oxidation and spoilage.

The Sediment Question

Some sediment is inevitable. Compact, cake-like sediment is easy to leave behind. Fluffy sediment that resuspends easily is harder to separate. Let wine settle for several days before racking to get compact lees.

Consider cold stabilization before final racking—chilling wine precipitates tartrate crystals, removing them before bottling.