Racking Red Wine

After the alcoholic fermentation has ended and the initial gross lees have settled, the wine should be racked (photo left) with splashing (photo right).  The wine should be kept in full containers with air locks. 

Oak chips may be added at this time (4 to 7 grams per gallon) to provide oak aroma and flavor and to facilitate aging.  The use of barrels for the storage and aging of wine is not practical for most home winemakers. 

The wine can be inoculated for malolactic fermentation (MLF) at this time if desired.  Malolactic cultures that allow for direct inoculation are the easiest to use for the home winemaker.  The wine should be kept at a temperature of 64°F or above during the MLF.  Under optimum conditions and with a direct inoculation culture, the MLF should be complete in about two weeks.  Paper chromatography kits can be used to track the MLF and determine when it has finished.