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