This post may get a few opposing points of view in reply.

I used to rack more frequently than I do now. Like you, I ferment in
open tops; press off and let primary finish (more or less), and the
gross lees settle, for a few days then innoculate with ML bacteria and
rack off the gross lees. I used to then rack every 3 months or so but
these last 2 years have backed off of those subsequent rackings and
don't likely rack until blending or to change oak. In other words, I do
let the wine sit on some of the fine lees for an extended period. I am
becoming convinced, right or wrong, that there is an appreciable
improvement in mouthfeel of the wine.




On 2007-12-23 08:18:12 -0800, Lee said:

This question concerns how often to rack. I'm referring to making
grape wine from fresh red grapes, in carboys.

My routine is to do the primary fermentation in an open tub. I'll
often innoculate with ML just prior to the completion of the primary.
Once the primary is completed, I'll press, let the wine settle, and
then rack after a day or so. But once the ML is completed, which
usually takes about a month, I'll be left with a filled carboy with
about 1/2 to 1 inch of debri on the bottom. Do you all rack at that
point? Or do you let the wine age on its lees? I usually cold
stabilize in my garage over the winter (in Maryland, we can count on 3
weeks or so of consistently cold weather). Then I usually rack at the
end of winter.

Does this sound about right? I'm wondering what the effect of letting
the wine sit on 1 inch of dead yeast cells for 3-4 months does.

Also, I'm not sure if the debri in the bottom of the carboy can
accurately be called "lees". It's really not old grape skins or
stems...it's just dead yeast.

Any thoughts?

Lee