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Learn the basics to the why, how, and when of racking your wine in order to maximize this often overlooked technique that can either help or hurt your wine.
Racking is a pretty simple procedure: Moving wine from one vessel to another. However, depending on when you rack and how you do it, you can help ensure a clean and happy wine, as well as fine-tune a style. Racking can be done to expose a wine to oxygen
Technique. Build a Ladder-Style Wine Rack. Written by Steve Hughes. There are lots of different styles of racking you can use in your cellar, so it’s worth considering the advantages and disadvantages of each as you work out the details of your design.
If you have a big Cabernet Sauvignon or Syrah that has not been field-oxidized by excessive hang time, you can stabilize color and enhance a refined structure by racking the wine every couple weeks until the wine shows aldehyde. Then let it rest and add SO 2.
With juice wines, day five is a good time to rack your fermenting wine off the sediment into carboys. Racking when the SG drops to 1.020 and the vigor of fermentation has subsided is a suggested practice. This is usually around day five. Note: Keep the end of
To avoid over-fining, use the lowest rate of addition and increase if the wine was aged in oak barrels. Rack the wine after a couple of days or within one week. For white wines affected by browning due to oxidation, increase the rate of addition to the maximum
Delestage is a two-step “rack-and-return” process in which fermenting red wine juice is separated from the grape solids by racking and then returned to the fermenting vat to re-soak the solids. This step is then repeated daily. Racking the fermenting juice
