Racking
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212331999
2008-05-14T11:59:20Z
Da monster under your bed
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Reverted edits by [[Special:Contributions/204.14.13.3|204.14.13.3]] ([[User talk:204.14.13.3|talk]]) to last version by Murgh
{{Expand|date=December 2007}}
{{otheruses4| the winemaking process| the slang term referring to graffiti|Graffiti terminology}}
'''Racking''' is the process of siphoning the [[wine]] or [[beer]] off the [[Lees (fermentation)|lees]] into a new, clean barrel<ref name=ALE>{{cite book|last =Lichine |first =Alexis |title =Alexis Lichine's Encyclopedia of Wines and Spirits |publisher = Cassell & Company Ltd. |date =1967 |location =London|pages =p.428 }}</ref> or in the case of beer off the [[Trub (brewing)|trub]]. Racking allows clarification and aids in stabilisation. Wine that is allowed to age on the lees often develops "off-tastes". A ''racking hose'' or tubing is used and can be attached to a ''racking cane'' to make this task easier. The racking process is repeated several times during the ageing of wine.<ref name=ALE/>
Racking is often referred to in the French term as ''Soutirage''.
== Racking equipment ==
A Racking Hose is a flexible, clear plastic hose, usually 3/8 inch in inner diameter, used to siphon wine from one vessel to another. It is used in both Racking and Bottling operations.
A Racking Cane is a stiff, plastic tube, usually "L"-shaped, that is attached to the Racking Hose to make Racking easier. A protective cap is placed over the lower end of the cane that allows liquid to be drawn into the cane from above rather than below while keeping most large solids out. The cap allows the tip of the cane to be lowered close to the lees without unduly disturbing them. The lower tip of the Racking Cane should initially be held about midway between the surface and the lees and gradually lowered as the volume decreases due to the siphoning.
==References==
{{reflist}}
[[Category:Oenology]]
{{wine-stub}}