![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
We are just making fruit wine out of pineapple juice and we are racking
tomorrow from the bucket to a carboy. When shall we rack the next time? And is it necessary to add some campden tablets or something else (or add nothing at all)? Thanks for advices Susi |
|
|||
|
On 3/14/2006 9:49 PM, Suzanne wrote:
We are just making fruit wine out of pineapple juice and we are racking tomorrow from the bucket to a carboy. When shall we rack the next time? And is it necessary to add some campden tablets or something else (or add nothing at all)? Thanks for advices Susi Susi, If your fermentation has completed, then the next step is to bulk age for clarification and maturation. Racking is usually done when the lees accumulate enough to warrant it, and this is a fairly subjective amount. A reasonable rule of thumb could be 1/4". Your wine may also benefit from sur lee aging, and in that case you wouldn't have to rack for months or even a year or more. Adding sulfites in tablet or powder form is recommended for protecting your wine from oxidation. Your campden tablets should come with instructions on their use, or for powdered potassium metabisulfite a good rule of thumb is 1/4 tsp per 5 gallons. I use the powder, dissolve it it a bit of water and add it to the vessel I'm racking into first, and then let the racking blend it in. Cheers, Ken Taborek |
|
|||
|
After racking off the gross sediment in the primary, I do not rack out of
secondary until a week or two after fermentation finishes. Of course I expect fermentation to finish within 4 or 5 weeks. Then I rack after most of the sediment has dropped out (usually a month after racking to the aging carboy. Then a couple of months later after it has mostly cleared. I do not mess around with my wines any more than absolutely necessary. This cuts down on oxidation, racking loss, and then need for topping up. Ray "Suzanne" wrote in message m... We are just making fruit wine out of pineapple juice and we are racking tomorrow from the bucket to a carboy. When shall we rack the next time? And is it necessary to add some campden tablets or something else (or add nothing at all)? Thanks for advices Susi |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| After First Racking | Pat Kennedy | Winemaking | 3 | 14-10-2005 09:35 PM |
| Hard Tannins & Racking off Seeds During Ferment | Darin Young | Winemaking | 3 | 19-09-2005 05:55 AM |
| Racking an Active Cool Ferment White | steve small | Winemaking | 3 | 19-03-2004 12:10 AM |
| Racking and the moon ... | Roger Dahlquist | Winemaking | 12 | 16-12-2003 05:47 AM |
| Racking Difficulties | Dave | Winemaking | 3 | 19-10-2003 01:32 AM |