On Dec 23, 3:36*pm, "Paul E. Lehmann" > wrote:
> 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
>
> Lee, your procedure is the same as mine. *I also
> live in Maryland (Brunswick), how about you?
>
> Paul- Hide quoted text -
>
> - Show quoted text -

I do pretty much what you do; in my experience these heavier lees have
to go. You can get some nasty H2S in them and it can come on in a
week. Tom S always stirred his lees regularly but he wanted that
buttery taste you get from yeast cells breaking down. I would say if
you want to try it on one carboy go for it but stir or at least smell
weekly.

Joe