Day 21- Racking to Carboy for stabilizing and fining!

Day 21- it's time to rack the wine into the carboy and add the stabilizing and fining/clearing agents that help drop out the remaining sediment. It's also time to degas the wine (get all the CO2 out) and to add the oak cubes! Lot's to do today!

As you can see below, there's a good chunk of sediment on the bottom of the carboy that the wine was in for secondary fermentation. We need to get the wine racked off the lees and leave as much of the sediment as possible. Then we'll add chitosan, some Potassium Metabisulphite (K-Meta) and Potassium Sorbate for stabilizing (to stop the fermenting!)

Once the racking is done, it's time to degas: (with video goodness)

The tool I'm using on my drill is called "The Whip" from Fermtech and it basically aids in the degassing process. The key to degassing is to keep the wine warm. It was about 70 degrees in the wine lab at the time.

After 20 minutes of that- I added the fining agents, capped it with a bung and airlock, and we're playing the waiting game for another 14 days.

Thanks for reading!