Leaving Wine on the Lees

I don't think so, it's important to stir the lees occasionally if you do this. If you don't you can get a pretty nasty odor from the decomposing yeast.

Once wine is finished you can certainly use a solid bung if you want to.

If you are talking after the first rack off the gross sediment and the relatively thin layers that form later, you are OK to let that be. Just smell it once in a while to ensure no hydrogen sulfide is forming during the first few months.

Joe

SubTr> Although I visit this group only sporadically, I seem to recall someone here

The 'occasionally' can be once per week to once per month. You don't want the wine to oxidize due to the sulfite being consumed as it protects the wine, so don't forget to keep the potassium metabisulfate concentration up. With these stirrings, you are repeatedly exposing the wine to air (granted, it is only for short periods and 'recovers' within a day or so).

I've also done sur lie aging in carboys in the refrigerator... you don't have to stir as often because the yeast doesn't decompose as readily when it's cold. Once a month is plenty in this case.

I've also done sur lie aging of 'whole berry' fermented zinfandel wine. [Please note that in this case, I crushed just enough grapes to 'cover' the must in liquid during primary fermentation (done by 'finger squeeze' crushing in the fermenter). The rest were just de-stemmed.] I liked the result. YMMV

Gene

Joe Sallustio wrote:

Please forgive the complete newbie-pre-novice.

I wondered why you'd want to leave it on the lees? Is it for practicalities sake or is there some benefit amongst the 'dangers'?

Jim

wine to oxidize due to the sulfite

metabisulfate concentration up. With

only for short periods and 'recovers'

to stir as often because the yeast

by 'finger squeeze' crushing in the

It changes the mouth feel and gives it a sort of 'creamy' taste; you notice it in good sparkling wine and some chardonnays.

Joe

sake or is there some benefit amongst the