Racking v.s. Bulk Aging

Racking v.s. Bulk Aging

Post by Barr » Thu, 28 Aug 2003 05:52:38



Newbie question...

I read in several threads that I should be racking something like once
a month and adding a Campden tablet every other round (1-3-5, etc) to
protect against oxidizing and bacteria attacks.

How about the sulfite levels during bulk aging?  If I understand
correctly the aging is done in the same large containers that we use
when racking and an air lock is still used in aging, like before.  Do
I just let it sit for 1 or 2 years and do nothing?  No need to
replenish the SO2 as long as I don't open it?

Thanks.

 
 
 

Racking v.s. Bulk Aging

Post by Dar » Thu, 28 Aug 2003 09:45:00


Barry,
I don't know enough to answer your sulfite question, but I would like to
comment on what you said about "racking every month".  For me, I try to rack
according to the recipe.  For example, when making strawberry wine, the
recipe calls for racking every 6 weeks.  For pumpkin, the recipe I got from
Jack's site calls for racking the wine maybe once or twice, and then letting
it sit for 3 months without racking.  If I don't have a recipe to follow, I
tend to rack when there's a lot of lees at the bottom of the jug or if the
wine doesn't clear.  Since I usually bulk age about 7 - 9 months, this comes
out to about 3-4 rackings before bottling.  I do also add 1 crushed campden
tablet every other racking to keep the sulfite levels up.
Good-luck.
Darlene


Quote:
> Newbie question...

> I read in several threads that I should be racking something like once
> a month and adding a Campden tablet every other round (1-3-5, etc) to
> protect against oxidizing and bacteria attacks.

> How about the sulfite levels during bulk aging?  If I understand
> correctly the aging is done in the same large containers that we use
> when racking and an air lock is still used in aging, like before.  Do
> I just let it sit for 1 or 2 years and do nothing?  No need to
> replenish the SO2 as long as I don't open it?

> Thanks.


 
 
 

Racking v.s. Bulk Aging

Post by Ray » Fri, 29 Aug 2003 00:51:22


After 25+ years of winemaking I don't follow recipes as much as I once did.
It is a good idea to follow recipes though.

I rack 2 weeks after all fermentation stops.  Then I rack after 2 months.
After that I rack only if there is an observable layer of sediment on the
bottom.  I do add sulfite every 2nd racking.  But if you do not rack
frequently, at least be sure to check you air locks frequently.  I generally
bulk age for from 1 to 2 years.

Ray


Quote:
> Newbie question...

> I read in several threads that I should be racking something like once
> a month and adding a Campden tablet every other round (1-3-5, etc) to
> protect against oxidizing and bacteria attacks.

> How about the sulfite levels during bulk aging?  If I understand
> correctly the aging is done in the same large containers that we use
> when racking and an air lock is still used in aging, like before.  Do
> I just let it sit for 1 or 2 years and do nothing?  No need to
> replenish the SO2 as long as I don't open it?

> Thanks.