The French say that "The lees feed the wine". The wine WILL benefit from fine lees.
Gross lees are another story.
"jim" wrote in message ...
Please forgive the complete newbie-pre-novice.

I wondered why you'd want to leave it on the lees? Is it for practicalities sake or is there some benefit amongst the
'dangers'?

Jim

"gene" wrote in message . net...
The 'occasionally' can be once per week to once per month. You don't want the wine to oxidize due to the sulfite
being consumed as it protects the wine, so don't forget to keep the potassium metabisulfate concentration up. With
these stirrings, you are repeatedly exposing the wine to air (granted, it is only for short periods and 'recovers'
within a day or so).

I've also done sur lie aging in carboys in the refrigerator... you don't have to stir as often because the yeast
doesn't decompose as readily when it's cold. Once a month is plenty in this case.

I've also done sur lie aging of 'whole berry' fermented zinfandel wine. [Please note that in this case, I crushed just
enough grapes to 'cover' the must in liquid during primary fermentation (done by 'finger squeeze' crushing in the
fermenter). The rest were just de-stemmed.] I liked the result. YMMV

Gene



Joe Sallustio wrote:

I don't think so, it's important to stir the lees occasionally if you
do this. If you don't you can get a pretty nasty odor from the
decomposing yeast.

Once wine is finished you can certainly use a solid bung if you want
to.

If you are talking after the first rack off the gross sediment and the
relatively thin layers that form later, you are OK to let that be.
Just smell it once in a while to ensure no hydrogen sulfide is forming
during the first few months.

Joe

SubTropical wrote:

Although I visit this group only sporadically, I seem to recall someone here
a few months ago saying that it was o.k. to let wine sit in the secondary on
the lees, but that it was a good idea to replace the airlock with a solid
rubber stopper. Did I remember this advice correctly? Thanks...