Exposure to oxygen while racking

[brushwood24]

I got a village vintner cabernet sauvignon kit for my first wine and I'm getting close to the end of fermentation. After I've added the metabisulfite, de-gassed, etc. the instrucions say to rack it two more times and filter it. I only have one carboy and a plastic bucket. I was going to transfer to the bucket, clean the carboy then transfer back to it. I am wondering if this is going to expose the wine to too much oxygen and, if so, what do you guys do to minimize the oxygen exposure when racking wine.

 

[Runningwolf]

You will be fine. just work steadily and you'll be fine and exposure will be minimal.

 

[ArdenS]

I do it that way. I just keep the hose close to the bottom of the receiving vessel so the wine doesn't splash a lot.

 

[Bert]

All good advice as stated above, just have everything ready to go....The transfers won't take that long and everything will be alright...

 

[smurfe]

Also, that is what the sulfites are for. They are an anti-oxidant.

 

[ibglowin]

Thats exactly what I do as I don't have any empty carboys, somehow they always get filled up with something!

Work efficiently and try and aim the hose so it hits the side of the bucket instead of a straight dump to the bottom floor.

Welcome to the forums!

 

[brushwood24]

I guess that is the main thing I was forgetting about. I have made beer before and was always much more cautious about exposing it to air. Thanks everyone.