Art, I am always wary of leaving any "gross lees" in contact with my wine- particularly the whites. I try to have the whites cold settled and as clear as possible from the start, and add nutrient if I suspect a deficiency. (for whatever reason Chardonnay is my most common deficient grape). Once the fermentation is complete I am not so concerned with the yeast "fine" lees, but like to get the wine off them as well for the fruitier styles. John Dixon
Did you do your trials double blind? Helps to keep one objective...
Tom S
Oops. No I did not. I'll put that into my procedures next time.
Still, I went back and forth, trying to see if I could get more out of the fined sample but I could not. Then I had my wife check. This was only single blind (one eye?) but she said the same.
Of course I could go through the process again since I have done nothing to the main supply except racking. But I think I'll just wait for now.
Art Schubert Traverse City, Michigan
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