"David" > wrote in message
oups.com...
> Hi all,
>
> My Pinot Noir has just completed primary fermentation, been pressed,
> and is now settling out in several carboys. A healthy amount (1-1.5"
> deep) of lees are visible at the bottom of each carboy.
>
> Most of this is gross lees, some of it is yeast.
>
> I haven't pitched in the MLF culture yet, and am waiting until I figure
> out whether I need to rack the wine off the gross lees (to a fresh
> carboy) or not. Lots of information in books, online, and this n.g.,
> which offer advice either way -- would be nice to read a clear opinion
> or two so I could figure out which way I want to go.
>
> Thanks in advance,
>
> David

David,

I don't think you will get a "Clear" opinion. Everyone has their opinions
and I don't know if there is a iron clad "Truth" on this subject. I have
already posted my opinion. I rack off the gross lees a day or at most two
days after pressing.

Some say this hinders malo lactic fermentation but my reasoning is that the
malo lactic you get from NOT racking early MAY be a naturally occuring malo
lactic from the culture on the grapes which may or may not be as good as the
culture you buy expressly for ML. This is sort of like the arguement of
using cultured yeast or the natural yeast on the grapes.

I am sure you are aware that there are nutrients that you can buy for ML. I
personally think this is a better approach (early racking and then adding ML
and a nutrient) than letting the wine sit on gunk. Also, racking early does
not eliminate the finer lees. They are still going to precipitate and be
there for you. The fine lees possibly serve as a nutrient for ML and also
provide beneficial flavours to the wine. Pressing early also, in my
opinion, eliminates much of the risk of stinky wine later on.