On Dec 18, 11:11 am, wrote:

You can get much smaller racking canes that self siphon. No need for
a baster. Don't worry about the splashing. Sometimes it is good to
get some Oxygen in there. I think there is often an over emphasis on
protecting wine from oxygen. Just manage your sulfite levels. I've
gone through the extremes of putting in 30ppm with each racking, and
now only put it in at crush and bottling. And, if you're planning to
drink it all in the near term, I would think the splashing and sulfite
is less of an issue.
Tomato, huh?

Good to know. I'll look to augment my equipment a little then. Your
experience on the sulfite levels is helpful - when you put it in "at
bottling" does that mean you add it before you rack it from the jug to
the fermenter? I would think that sulfur flavor would be a risk at
that point - maybe the action of bottling is splashing enough to bring
it down below taste thresholds?

Thanks,
--Jeff