The important operation of racking off means the removal of new wine from the deposit of the solids and IDs. This sediment collects in the lower portion of the jar. So you are going to remove the wine by carefully pouring the fermented wine without disturbing the deposit. This can be done easily by people with steady hands and in totally silent surroundings where you do not get distracted or startled by loud noises.
But there is a much more satisfactory way to siphon off using a four feet length of rubber tubing of nearly half inch outside diameter.
Place one end of the queue being so that it reaches about halfway down the wine inside the jar. Fasten the tubing to the edge of the jar with a rubber band. Place another clean jar below the level of the full wine jar. Suck at the free end of the tubing until it is filled with wine. Quickly place the end in the second jar, [after quickly wiping the end!]. The wine will then run through the tubing of its own accord into the jar.
Keep lowering the tubing in the first jar of wine as the siphoning proceeds otherwise the vacuum will be lost and you will need to suck up the wine again. Take out the tubing immediately the wine has been racked off as it is very important not to get any sort of sediment into the newly racked off wine.
The vessels used for the racked up wines may be large jars of the same type you used for fermentation. Do not use wine bottles at this stage.
Fill the jars to the bottom of the neck and again keep up fermentation lock in place.
Move the racked off wine to the coolest part of your house to encourage clearing. When a further deposit has further accumulated in 3 to 4 weeks rack off the wine, yet, once again, as previously described, and yet again after another three – four weeks.
By this time you are going to have fairly clear wine and there should be no bubbles rising through the fermentation lock. If a deposit is still forming, allow the wine to rest for a further one month and rack off again.