Lalvin D47 and leaveing wine on lees?

[BaccusIsWine]

Hi all. I am currently making a Gwertz using Alexanders Concentrate and Lalvin d47 yeast. Anyways reading d47 profile it says this "When left on lees, ripe, spicy aromas with tropical and citrus notes are developed" I thought that sounded just great for a Gwertz. Anyways what do you all think? How long should I leave the Gwertz on the lees if at all?

 

[Randoneur]

IMHO the Alexander's will not have much flavor come through, so if you think the yeast will spice it up - go for it.
If you want to do the lees aging, I would start at 3 months on light clean lees. Remember that you will have to stir a couple of times a week, or mix it up if you can do that with out opening the carboy.
Put some marbles in the bottom and let them do the stirring as you rotate the carboy back and forth. I use the marbles and a lazy susan table.

 

[winemaker_3352]

Don't get batonnage and sur lie aging confused.

Batonnage is stirring the lees up.

Sur lie is just aging on the lees.