What I do is press the wine of the skins and let it sit in my 23 liter
secondary fermenter for 3 days then rack it into a clean 23 liter
container with airlock. I then add the malolactic bacteria culture
(MBR31) and Optimalo leaving it to ferment in a warm room for a month.
I am assuming the first layer of sediment is gross lees and the second
layer is fine lees and you want the ML to occur on the fine lees. My
question:
Is the second racking superfluous?