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Old 03-22-2013, 12:21 AM   #1
gtgirl20
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Default Ok guys

I racked it from the plastic jug into this, should I let it age abut a week and rack it again? And also in the first and last pic on top it looks a little watered down but I used no water, when I rack it next time should I start below that?

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Old 03-22-2013, 12:55 AM   #2
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Quote:
Originally Posted by gtgirl20
I racked it from the plastic jug into this, should I let it age abut a week and rack it again? And also in the first and last pic on top it looks a little watered down but I used no water, when I rack it next time should I start below that?
That is a lot of head space. Rack into a smaller container/s.

Rack when you get a decent amount of sediment on the bottom. Usually I let mine set a few weeks.
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Old 03-22-2013, 01:01 AM   #3
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Ok I'll try to get a smaller glass container from now on I will just rack into a smaller plastic one

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Old 03-22-2013, 11:49 AM   #4
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Is there an airlock on the glass container?

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Old 03-22-2013, 11:55 AM   #5
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The watered down appearance is that it is starting to clear.

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Old 03-22-2013, 05:45 PM   #6
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Originally Posted by saramc
The watered down appearance is that it is starting to clear.
No the glass container does not have an air lock! It's aging now I just pulled the air lock off the plastic bottle last night and racked it into a glass container to age a bit then I am gonna rack it, it had a very strong alcoholic smell and I am gonna test the alcohol content later after I rack it a few more times
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Old 03-22-2013, 05:49 PM   #7
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What's the purpose of racking it so many times? I haven't made wine, but I imagine it's similar to beer in the sense that it doesn't like oxygen exposure

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Old 03-22-2013, 06:01 PM   #8
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What's the purpose of racking it so many times? I haven't made wine, but I imagine it's similar to beer in the sense that it doesn't like oxygen exposure
Rack it to help it clear and help keep the yeast/other stuff out
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Old 03-22-2013, 06:28 PM   #9
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I don't understand how racking would help keep it clear. One fermentation is complete, everything more dense than wine is on it's way to the bottom. Racking it to another container will just mix it up and make the process take longer.

How does racking keep yeast/other stuff out?

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Old 03-22-2013, 06:33 PM   #10
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What's the purpose of racking it so many times? I haven't made wine, but I imagine it's similar to beer in the sense that it doesn't like oxygen exposure
You just rack it off of the lees every 45-60 days or whenever there are lees 1/4" thick or more. After 60 days with no new lees formed, and if it's clear, it's ready to bottle.

It's really important to minimize oxygen exposure so it's crucial to top up the wine and leave no headspace and many winemakers recommend and use campden tablets (sulfites) at every other racking since it is an antioxidant.

Racking the wine often and needlessly will harm the wine, especially if sulfites (antioxidants) aren't used.

And an airlock should always be used, except for perhaps bulk long-term aging (but even then it's a good idea to avoid carboys blowing up if the weather gets warmer and c02 comes out of the wine).
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