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Lees Revisited

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Wow! I'm going to have to read this in detail. I got ~ a paragraph in and realized that. Archiving...

Tom S

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Tom S

That would only work if the pressing was always done at dryness, in which case it would also be the end of fermentation. If the ferment is still active after pressing, at least some heavy lees will stay in suspension. Also, practically, I had some stuck fermentations when racking off the lees under these cicumstances.

I agree that 24 hrs after end of fermentation would be hard to determine but it likely doesn't matter that much. You might lose some light lees if the racking is postponed a bit, but there should be plenty left to give the benefit.

Also note the paragraph on Burgundy below where it seems the wine is left on gross lees until March. Plenty of variation here...

Pp

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pp

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