Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > First racking
Reply
 
LinkBack Thread Tools
Old 12-13-2011, 07:14 AM   #1
jonnywalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 20
Default First racking

M racking my wine fir the first time tonight into another container, how do i seperate it from the sediment without losing any wine?

__________________
jonnywalker is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 08:24 AM   #2
NWMOBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Maryville, MO, Missouri
Posts: 357
Liked 2 Times on 2 Posts

Default

I have a cap on my siphon I put in the sediment and it takes from right above my wine. Never had a problem.

__________________
Million Krone Brewery. Est. 2010
Drinking: Amber (bottled), AHS Pilsner (Kegged), 80 Schilling (Kegged), and Dunkelweizen (Bottled).
A few that are gone. I miss them....

Quote:
Originally Posted by kegtoe View Post
my recomendation: Have an understanding SWMBO
NWMOBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 12:55 PM   #3
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 1,073
Liked 54 Times on 50 Posts
Likes Given: 1

Default

You will lose some of the wine. Its part of the process, not to worry!

__________________
DoctorCAD is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 04:35 PM   #4
Dekowski411
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Belcamp, MD
Posts: 44
Default

I recommend using a 5/16" Auto-Siphon seen here:

Regular 5/16" Auto-Siphon - Tubing & Siphoning - Fermentation Equipment - Wine Equipment - Click here

or lower tubing 1 inch off the bottom of the Fermenter (Bucket or Carboy) and siphon into seconary containment.

Yes you will lose some wine in this process but the sediment contains high amounts entrained, or suspended, Tannins from the Fruit's Skin. Too much will tart the wine and leave an unfavorable after taste.

__________________
Dekowski411 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2011, 08:20 PM   #5
jonnywalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 20
Default

Thanks for ur advice, racked it yesterday! The siphoning bit was slow but did it, and it tasted amazin!!

__________________
jonnywalker is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS