On Dec 26, 6:52*am, (Dick Adams) wrote:
Jim wrote:
I'm having problems, please help me !!!!

What are your problems?

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"Lee" wrote:
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- Hide quoted text -

- Show quoted text -

This isn't 'our' Jim from the UK; this is a guy having trouble posting
to newsgroups in general. Seems like he figured it out...

Joe