Secondary Fermentation...

My red wine has been happily bubbling away all week. As the fermentation slowed down and the specific gravity dropped below 1, it was time to transfer the contents to the secondary fermentor, a glass carboy. A syphon is used to transfer the contents from one container to another. This process is known as racking. The dead yeast cells that have formed a sediment at the bottom get left behind during racking.




















During this stage you want to avoid exposure to oxygen, as components in the wine may be oxidized, negatively affecting taste. During racking, the syphon is placed at the very bottom of the receiving container to prevent splashing and absoption of oxygen. After racking is completed, the carboy is fitted with an airlock which allows carbon dioxide out but does not let any air in.

The wine will stay in the carboy untouched for about twelve days while fermentation completes, so I can sit back and relax.