NO RACKING

Q: Is it OK to make wine without racking (syphoning)?

A: UWinemaker’s fast ferment, 28 day, single stage method does not require racking.

There are so many variations in wine making instructions that even experienced winemakers easily become confused about leaving the wine on or racking the wine off (syphoning) the gross lees (pulp sediment) and fine lees (yeast). However, there are only two main reasons for racking wine.

THE TWO MAIN REASONS FOR RACKING WINE

  1. Primary fermenters are large pails that provide space to accommodate the wine’s fermentation foam and typically have loose fitting lids. When fermentation slows down the fermentation emitted CO2 gas is no longer available to protect the wine from outside air/oxygen and contamination. We protect the wine by racking it into an airlocked carboy. The carboy is topped up with other wine to eliminate air contact and given time to finish  fermenting.
    The UWinemaker fast ferment, 28 day, single stage fermenter method accommodates fermentation foam, retains CO2 gas, and is airlocked.                                                                                                                                                                                              
  2. Primary fermenters allow open access for pressed grape skins, crushed or chopped fruits to be put in contact with the wine. They produce pulp sediment gross lees. If the gross lees is left in contact with the wine too long, it will produce  undesirable tastes. Raw fruit wines must be racked to leave the pulp sediment behind.

Today, brilliant craft wines are made from state-of-the-art professional quality wine kits containing no pulp. Additional grape skins if used are easily contained and removed.

Today, the UWinemaker is a state-of-the-art fermenter that easily turns professional quality wine kits into professional quality wines.

THE TWO MAIN REASONS FOR RACKING WINE

  1. Primary fermenters are large pails that provide space to accommodate the wine’s fermentation foam and typically have loose fitting lids. When fermentation slows down the fermentation emitted CO2 gas is no longer available to protect the wine from outside air/oxygen and contamination. We protect the wine by racking it into an airlocked carboy. The carboy is topped up with other wine to eliminate air contact and given time to finish  fermenting.
    The UWinemaker fast ferment, 28 day, single stage fermenter method accommodates fermentation foam, retains CO2 gas, and is airlocked.
  2. Primary fermenters allow open access for pressed grape skins, crushed or chopped fruits to be put in contact with the wine. They produce pulp sediment gross lees. If the gross lees is left in contact with the wine too long, it will produce an undesirable tastes. Raw fruit wines must be racked to leave the pulp sediment behind.

Today, most craft wines are made from state-of-the-art professional quality wine kits containing no pulp. Additionally, grape skins are easily contained and removed.

Today, the UWinemaker is a state-of-the-art fermenter that easily turns professional quality wine kits into professional quality wines.

YEAST, AUTOLYSIS & SUR LIE AGEING

  • The yeast cell itself does not have a flavour that will remain in the wine until autolysis takes place. Yeast function is to convert sugar during the wine making process into alcohol and unlock grape varietal flavours  and produce fermentation  esters that enhance aromas in the wine. Different wine yeast strains yield different qualities of esters. Aromatic yeast strains produce more esters and are commonly used in fruity white and rose’ wines. Dry Lavin yeast strains readily available:  1118 neutral, D47 white-tropical fruit citric notes, RC212 red-emphasis on fruit and spice notes, V1116 for fruit wines.
  • After two or more months, yeast will start self-decaying and start spilling out of its shell. A process known as autolysis. Leaving the wine on the decayed yeast is a process known as sur lie ageing. Sur lie ageing has beneficial contributions of enhanced body creating a fuller-mouth-feeL, enhanced  flavor and aroma and complexity particularly in white wines and commonly  used by many winemakers in many parts of the world. Sur lie ageing is not as common for red wines as it reduces the oaky aromas and absorbs tannins. Autolysis happens much quicker with beer yeast strains  and for many reasons generally considered negative for beer.
  • The UWinemaker’s fast ferment 28-day single stage process is complete before autolysis starts.

THE UWINEMAKER METHOD

  • UWinemaker initially mixes and introduces air into the wine must juice using a user applied Rock and Roll motion to agitate and splash the wine must within the ambient air fermenter cavity space. Yeast initiates the fermentation. Fermentation CO2 gas purges the ambient air out of the fermenter cavity space

  • Once the fermentation is complete, the UWinemaker  mixes, stabilizers, clearing agents, fine lees and the Bentonite and simultaneously degasses the wine using a user applied Rock and Roll motion to agitate and splash the wine within a CO2 filled, Oxygen free, absolute clean fermenter cavity space.

  • UWinemaker now allows the wine to rest under a blanket of CO2 gas to produce crystal clear wine which is then bottled directly from the bottling tap.  

  • The elimination of racking is extremely important. It eliminates  Oxygen exposure, maintains a absolute  clean environment producing very clean, brillant, vibrant tasting wines.                           

AUTOLYSIS & SUR LIE AGEING

  • The yeast itself does not have a flavour that will remain in the wine until autolysis takes place. Yeast function is to convert sugar during the wine making process into alcohol and unlock flavours found within the grape.
  • After two or more months, yeast will start self-decaying and start spilling out of its shell. A process known as autolysis. Leaving the wine on the decayed yeast is a process known as sur lie ageing. Sur lie ageing has beneficial contributions of creating a fuller-mouth-feeL, enhancing  flavor and aroma particularly in white wines and is used by many winemakers in many parts of the world. Sur lie ageing is not as common for red wines as it reduces the oaky aromas and absorbs tannins.
  • The UWinemaker’s fast ferment 28-day single stage process is complete before autolysis starts.
  • Our clearing process mixes and degasses the wine using a user applied rock and roll motion to agitate and splash the wine within the CO2, Oxygen free cavity space.  Fine lees (yeast) and bentonite are remixed along with clearing agents to produce crystal clear wine.
  • The UWinemaker’s elimination of racking is extremely important. It eliminates oxygen exposure and maintains an absolutely clean environment producing remarkable aromas and flavours in brilliant, vibrant, clean tasting wines.