Syphons & Racking

Shop syphons and racking equipment for transferring beer, wine, cider and mead between vessels while leaving settled yeast and debris behind. Choose from simple syphon kits, auto syphons, sediment traps, food-grade tubing, taps and clips for 5-litre or 23-litre batches.

Choose the Right Brewing Syphon

What Is Racking?

Racking means transferring a fermented drink away from the sediment at the bottom of its vessel. A syphon moves the liquid quietly without the disturbance caused by pouring.

Racking can be useful before clearing, conditioning, bottling or kegging when the recipe or kit instructions call for it. More transfers are not automatically better: every unnecessary transfer creates another opportunity for oxidation, contamination and lost volume.

For the complete method, read our guide to syphoning beer, wine and cider. It explains how to start a syphon hygienically, position both vessels, leave sediment behind and avoid splashing.

Auto Syphons for 4.5L and 23L Batches

An auto syphon starts the flow with a pumping action, removing the need to prime the tube by mouth. A compact 4.5L auto syphon suits demijohns and small batches; the longer 23L auto syphon reaches into full-size fermenting buckets and carboys.

Match the syphon to the depth of the vessel. A model that is too short cannot reach the final liquid cleanly, while a large model may be awkward inside a compact demijohn.

Simple Syphon Kits and Tubing

A traditional kit remains a dependable, economical choice. Our 5L Simple Syphon Kit is designed for demijohn-sized batches, while the 23L Simple Syphon Kit suits larger fermenters.

If you are replacing tubing or building a particular setup, measure the fitting rather than choosing by appearance. Internal diameter determines whether the tube fits a tap, cane or bottling accessory correctly. PVC is economical and widely used; silicone remains flexible and may suit setups where the manufacturer's stated temperature resistance is needed.

Syphoning Wine, Beer and Cider

Wine

Wine is often transferred away from heavy sediment during clearing or maturation. Keep the outlet below the surface where practical, minimise splashing and use a receiving demijohn or carboy that avoids excessive headspace. See our How to Make Wine at Home guide.

Beer

Many beer-kit batches can remain in the primary fermenter until packaging, so a secondary transfer is not automatically required. When transferring finished beer, work quietly to protect hop aroma and reduce oxidation. Read our beer brewing guide.

Cider

Cider may be racked for clearing or ageing when the method requires it. Racking does not prove fermentation is complete; use stable hydrometer readings before bottling. Our cider-making guide covers the full process.

Cleaning Syphons and Racking Equipment

Rinse transfer equipment promptly after use, clean it with a product suitable for the material and sanitise it immediately before the next transfer. Follow the cleaner or sanitiser instructions for concentration, contact time and rinsing.

Replace tubing that becomes scratched, split, stiff, badly stained or difficult to clean. Avoid abrasive brushes inside soft tube, and do not expose plastic parts to boiling water or strong chemicals unless their manufacturer states that they are compatible.

Browse our cleaning and sanitising products for fermenters, tubing and bottling equipment.

Syphon and Racking FAQs

What is a brewing syphon?

A brewing syphon uses gravity to transfer beer, wine, cider or mead from a higher vessel to a lower one without pouring the sediment across.

Is syphon or siphon the correct spelling?

Both spellings are used. “Syphon” is common in UK home brewing, while “siphon” is widely used elsewhere.

Should I start a syphon by mouth?

No. Use an auto syphon, a suitable starter or another sanitised priming method. Drawing liquid through the tube by mouth can contaminate cleaned equipment.

What is the difference between an auto syphon and a racking cane?

An auto syphon has a pumping action to start the transfer. A racking cane is a rigid inlet tube, often fitted with a sediment trap, and needs a separate method to start the flow.

Do I need to rack beer before bottling?

Not routinely. Many beers can be packaged from the primary fermenter. Transfer to another vessel only when the recipe or packaging method provides a clear reason.

Can I use the same syphon for beer, wine and cider?

Yes, provided the equipment is food grade, suits the vessels and is thoroughly cleaned, inspected and sanitised between batches.

Why does my syphon keep stopping?

The outlet may not be far enough below the source liquid, the inlet may be breaking the surface, the tube may be kinked or a loose connection may be drawing air.

Related Equipment

• Fermentation Vessels
• Demijohns & Carboys
• Bottling Equipment
• Hydrometers & Refractometers
• Cleaning & Sanitising