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[thunder2000]

My question is about racking time. Everybody that comes over and looks at my carboyd is telling me they would rack it. The recipe says not to rack for three weeks. I want to wait three weeks so it turns out the way I hope. It is clearing and looking good ,smells good. What would be the best thing to do rack it or wait three weeks witch would be the 17th? Its a banana wine!

 

[smurfe]

I am a firm believer to follow directions. If you are fermenting at the recommended temperatures I would just follow the directions. The only time I deviate is during primary fermentation and I go by the SG readings on 2-3 consecutive days. If I am at the target SG for racking to glass early I will go ahead and rack. Other than that, I just follow the directions.

Many feel that the gross lees will give an off taste but it really takes a bit of time to reach that stage. I have been 2-3 weeks behind racking numerous times and never had a problem but then again, maybe I have just been lucky.

Smurfe

 

[Caplan]

My question is about racking time. Everybody that comes over and looks at my carboyd is telling me they would rack it. The recipe says not to rack for three weeks. I want to wait three weeks so it turns out the way I hope. It is clearing and looking good ,smells good. What would be the best thing to do rack it or wait three weeks witch would be the 17th? Its a banana wine!

What's the recipe? I assume it's a non kit 'country' wine?

 

[thunder2000]

banana wine

Its just a country wine for a gallon.

 

[Caplan]

Obviously i've no idea what recipe you have followed but most country wine recipes usually need racking off any fruit pulp etc after a week at latest. I assume you've racked it again and this is when you've asked the question.

If it's clearing well now and you're a couple of weeks out either side it's not a real issue. Rack it when you get the time!

 

[thunder2000]

banana wine

thanks for the infomation