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(Michael Brill) wrote:
> #2
> When is lees not gross? For instance, we whole cluster pressed
> chardonnay and settled it overnight and there was clearly a dark
> (gross) layer and a lighter (fine) layer. However, when I pressed a
> fermented red, the lees was a consistent lighter color. Is this
> considered gross or fine? Is there a clear distinction between the
> two?

Yes there is, and I think it's an important one to make.
Gross/heavy lees should include any lees which contains vegetal
particulates (with juice clarification at > 200 NTU in must), tartaric
crystals/yeast/precipitated colloidal matter conglomerates, fining
particulates. Or more generally, particles deposited within 24 hours
and > 100 microns. This lees is not desirable and wines containing it
should be racked off it. Keep in mind that some winemakers clarify
their juice prior to fermentation enough to avoid any of this kind of
lees in their wine.

Light/fine lees is defined as yeast from the end of alcoholic
fermentation and afterwards, and lactic bacteria deposited towards the
end of MLF. Or more generally, particles remaining suspended 24 hours
after the wine has been moved
and 1-10's of microns. This is the lees that we want to stir with.

Obviously I can't see *your* wines but it *sounds like* you have some
gross lees in both the red and the white. I would rack them both. You
could deliberately pick up some of the lighter lees in the white when
you do this if you are sure it would be defined as light/fine lees and
you can control your racking procedure adaquately. For the red, I'd
rack it off any lees whatsoever at this stage.

HTH,
Ben