A question about lees
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
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