Racking is one of the most important and often misunderstood steps in homebrewing. Done correctly, it improves clarity, flavour, and stability. Done poorly, it can introduce oxygen or disturb sediment, undoing weeks of careful fermentation.
In simple terms, racking is the process of transferring your brew off sediment into a clean vessel.
Why Racking Matters
During fermentation, yeast and other solids settle at the bottom of the demijohn, forming sediment (often called lees). Leaving your brew sitting on heavy sediment for too long can cause off-flavours, particularly in wine and mead.
Racking helps:
- Improve clarity
- Reduce harsh or yeasty flavours
- Prepare the brew for ageing or bottling
This is especially important for brews fermented in demijohns, where sediment is concentrated at the base.
When Should You Rack?
Timing depends on what you’re making:
- Wine & Mead: Usually rack after primary fermentation finishes and sediment has settled (often 2–4 weeks in)
- Cider: Rack once fermentation slows and sediment drops
Use a hydrometer rather than airlock activity alone to confirm fermentation has slowed or finished.
What Equipment Do You Need?
Racking doesn’t require much equipment, but cleanliness is critical.
You’ll need:
- A siphon or auto-siphon
- A clean, sanitised demijohn or bottling vessel
Everything that touches the brew must be sanitised.
How to Rack Step by Step
- Place the full demijohn on a raised surface
- Put the empty vessel below it
- Insert the siphon carefully, keeping it above the sediment
- Start the siphon gently
- Stop before sediment reaches the tubing
Avoid splashing oxygen is the enemy at this stage, particularly for wine and mead.
Racking and Bottling
After racking, many brews benefit from additional settling time before bottling. Clearer liquid going into bottles means less sediment later.
[LINK: Wine bottles for homebrewing]
[LINK: Corks and closures]
If you want a guide on bottling properly click here
Common Racking Mistakes
- Racking too early
- Stirring up sediment
- Splashing and introducing oxygen
- Forgetting to sanitise equipment
Take your time racking is slow by design.
Final Thoughts
Racking isn’t about rushing a brew along. It’s about giving it the best chance to mature cleanly. Whether you’re making wine, beer, cider, or mead, learning to rack properly is one of the biggest quality upgrades you can make.
Once you’ve done it a few times, it becomes second nature and your finished brews will be better for it.