Racking

[marktwain]

Hello all. I'm new to wine making and would like a clarification of the term 'racking'. It seems to be the transfer of the mead from one process to the next, but would like a comprehensive explaination of the do's and don'ts of this step.

[Thomas]

Winemaking--mead. You have me confused.

In any event, racking is indeed a transfer from one vessel to another, hopefully leaving behind as much of the settled stuff at the bottom for each transfer until you have a clear enough liquid before filtering, if you are filtering.

With wine, if you don't rack you will cause the yeast cells resting on the bottom to ultimately create off odors and ruin the wine.

I don't know anything about making mead. That's because I never produced mead and I never read a book on how to make it, which is what you should do--get yourself a book on how to make wine, mead or whatever you plan to produce.



[This message has been edited by foodie (edited 03-04-2004).]

[winoweenie]

Know I caan buy much better juice than I can make. WW

[marktwain]

Thanks for the reply. Guess I have some of my terms confused. I think mead is produced during beer brewing. Have been getting alot of good info online and through a local wine making supply store.

[sedhed]

Don't they use the term "racking" when they produce recioto Amarone type wines?

[Thomas]

sedhed, you missed my explanation. Racking is a term for any wine being moved from one vessel to another, to get it off the lees and off other sediment.

[sedhed]

You're right I did miss that. I was thinking when they dry the grapes to make the Recioto.

[Thomas]

The grapes are traditionally dried on racks, but they are not racked until they become wine--did I just say that? With that kind of clarity, I might make a good wine writer one day!!!

[sedhed]

Huh?

[winoweenie]

Don't quit your day Job!! [img]http://wines.com/ubb2/wink.gif[/img]

[hotwine]

Mead is fermented honey. Made some over 30 years ago that now resembles a clear liqeuer. Gave some at the time to my older sister, who now refuses to part with it). Got the recipe out of a Scottish cookbook from the 1870's. Very simple process, as I recall: place raw honey in a large stainless steel pot and bring it to a low boil, and keep it there, all the while scooping off the frothy impurities as they're cooked out of the liquid. When the foam dies down to a thin skein, turn off the heat and let it cool down. Then add brewer's yeast and cover the pot with cheesecloth, and set it in a cool place for 2-3 weeks to ferment. When fermentation has ended, rack it off into clean wine bottles and cork. Be sure to use new corks, sized for the bottles you're using, and a corking machine to ensure a tight fit. Store the bottles in a cool place (a cellar, ideally), where they won't cause any damage if they explode. Age as long as possible.