Racking my wine question

[irhut]

Hi all

I have a quick question. I have made a few wines now, making 5l at a time. I have just made 10ltrs of wine using frozen berries in a brewing bucket. When I rack the wine in a week or so can I do this into 2 separate 5ltr demijohns or do I need to rack it all into 1 container. (I will need to buy one)

I appreciate this might be a stupid question! But would appreciate your thoughts.

Many thanks

Ian.

 

[LottieWine]

Yes you can rack your 10ltrs into two 5lt DJs. I do it when I’m making wine from my allotment produce. Have you made a bit more than 10lts? Obviously you lose a bit (spent yeast at the bottom) when racking. I tend to make a bit extra. Or are you planning to top up? My CJJ Berry book recommends topping up using 3oz of sugar dissolved in half a pint of water.

 

[irhut]

Yes you can rack your 10ltrs into two 5lt DJs. I do it when I’m making wine from my allotment produce. Have you made a bit more than 10lts? Obviously you lose a bit (spent yeast at the bottom) when racking. I tend to make a bit extra. Or are you planning to top up? My CJJ Berry book recommends topping up using 3oz of sugar dissolved in half a pint of water.

Hi,

Thanks for the response and good to know I can split it. Yes, I have made extra - I have learnt this from my previous 5l projects. Always useful to have some extra for topping up! Good to hear about the water and sugar tip though - I guess that is similar to back sweetening.

Do you recommend the CJJ Berry book?

Many thanks

Ian.

 

[An Ankoù]

Hi,

Thanks for the response and good to know I can split it. Yes, I have made extra - I have learnt this from my previous 5l projects. Always useful to have some extra for topping up! Good to hear about the water and sugar tip though - I guess that is similar to back sweetening.

Do you recommend the CJJ Berry book?

Many thanks

Ian.

I recommend the Berry book. I started with it as a nipper and never really needed anything else. I've just got hold of another book by Jack Keller, who seems to be very highly thought of. Haven't had time to read it all yet, but it;s got some newish ideas in there. It isn't as well organised and laid out as Berry, but I'm hoping it brings in some modern ideas as Berry is a bit dated now.

Topping up with sugar solution is not the same as back sweetening. You could top up with water, but that would dilute the wine, using sugar solution means the sugar can ferment and maintain the alcohol level. No good reason why you shouldn't top up with vodka.

 

[LottieWine]

I have a few books. The first one I bought was How to make your own drinks by Suzie Atkins. It has recipes for wine, flavoured vodka/gin and cordials. I was attracted by a rhubarb wine recipe. Bought the book, got some equipment and then forgot all about it for 5 years! When I finally got round to making some wine last year I was amazed at how good it was. I borrowed the River Cottage Booze book from the library and was quite impressed, so I bought a copy. I like the clear instructions. I happened to come across some wine making books in my local National Trust bookshop among them was CJJ Berry First Steps in Winemaking for a pound. My most go to book is probably the River Cottage one, but I often cross reference to the Berry.

 

[peterpiper]

Hating waste, I always try to cut down on racking losses, especially when racking from anything with a wide base.
By raising the rear edge, with a wedge, this increase depth, at the front (where I syphon from). So, if syphoning till say 2cm remains, most of the base will then be completely empty.
I find the tube centres, from empty foil or cling film boxes, make good wedges. I keep two, the larger to use under buckets and 23L fermenters, the smaller for demijohns.

 

[MashBag]

My CJJ Berry book recommends topping up using 3oz of sugar dissolved in half a pint of water.

No!! Really don't.
Not unless you want it to start fermentation again, have the cork pop out (at best) when you are not watching and then spoil the wine.

I have a lot of time for CJJ, but that really is just wrong.

 

[irhut]

No!! Really don't.
Not unless you want it to start fermentation again, now the cork (at best) when you are not watching and then spoil the wine.

I have a lot of time for cjj, but that really is wrong

Hi,

From what I understand from the response above, the sugar water is to top up before fermentation has finished if you are a bit short of liquid required after first racking.

But, I don't really know what I am talking about! (Yet!)

Ian

 

[irhut]

I have a few books. The first one I bought was How to make your own drinks by Suzie Atkins. It has recipes for wine, flavoured vodka/gin and cordials. I was attracted by a rhubarb wine recipe. Bought the book, got some equipment and then forgot all about it for 5 years! When I finally got round to making some wine last year I was amazed at how good it was. I borrowed the River Cottage Booze book from the library and was quite impressed, so I bought a copy. I like the clear instructions. I happened to come across some wine making books in my local National Trust bookshop among them was CJJ Berry First Steps in Winemaking for a pound. My most go to book is probably the River Cottage one, but I often cross reference to the Berry.

Hi,

Thanks for the info. I wasn't going to bother with any books as there is so much info online, but I do like a good book so I might put in a late request to Father Christmas for one.

 

[MashBag]

Remove the air gap with marbles or top up with wine.

 

[MashBag]

I assumed you wouldn't be racking before the wine had completed.

I am a qualified winemaker, I keep the guesswork for brewing

 

[An Ankoù]

Hi,

From what I understand from the response above, the sugar water is to top up before fermentation has finished if you are a bit short of liquid required after first racking.

But, I don't really know what I am talking about! (Yet!)

Ian

I agree with you @irhut , it's to top up after the first racking to bring the level up to the top of the neck of the demijohn and this limit oxidation. It's certainly not something to be done immediately before bottling, for the reasons @MashBag states.

 

[irhut]

I assumed you wouldn't be racking before the wine had completed.

I am a qualified winemaker, I keep the guesswork for brewing

Hi,

Understand! As I said, I don't quite know what I am doing yet - but I am enjoying giving it a go! With my last couple of attempts (apple juice wine and orange juice wine) I racked to new container when there was a inch or so of sediment at the bottom. The wine was still fermenting though. I used more juice to top then up on that occasion.

Cheers!

Ian.

 

[MashBag]

Ian, we all start somewhere.. Its just mine was years ago, with a tin of pears 2lb of sugar and some boots wine yeast.

 

[irhut]

Ian, we all start somewhere.. Its just mine was years ago, with a tin of pears 2lb of sugar and some boots wine yeast.

Tined pear wine - might have to try that!

 

[An Ankoù]

Tined pear wine - might have to try that

You sure? He's moved over to beer.
Might have been the pear wine!