Hits 20804 | Created 2007-12-20 | Modified 2007-12-20As your wine ferments it will gather a layer of sediment, or lees, on the bottom of the fermentation jar. Whenever you get a good inch of so of the stuff, you should rack the wine off to avoid the possibility of spoiling the wine.
You should never leave fermenting wine on sediment for more than four weeks without racking.
When your wine has finished fermenting, you should rack it off and leave it to clear before bottling it.
You will need:
— Another sterile gallon container (preferably another fermentation jar).
— A length of sterilised plastic tubing.
Place the fermentation jar at a level higher than the new jar (or container) being careful not to shake up the sediment too much.
Put one end of the tube into the jar full of wine, and lower carefully until about an inch above the sediment layer.
Ensuring that your head is below the level of the bottom of this end of the tube, suck on the other until the wine approaches your lips, at this point, allow the wine to flow into the new jar, not into your mouth...
If you have the jars at the correct levels, the new jar will fill up, and the old one empty.
You can suck up the wine until just above the sediment layer, but be careful not to go too close.
Fix a fermentation lock onto the new jar and continue fermentation as normal.
If you used a temporary container, you'll have to cover it, clean and sterilise your original jar, rinse, let it dry a while, then transfer the contents back into it using the same method.
Wine Making Index