On Dec 26, 6:52*am, (Dick Adams) wrote:
> Jim > wrote:
> > I'm having problems, please help me !!!!
>
> What are your problems?
>
> =========
>
>
>
> >"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- Hide quoted text -
>
> - Show quoted text -

This isn't 'our' Jim from the UK; this is a guy having trouble posting
to newsgroups in general. Seems like he figured it out...

Joe