Doing my first batch of grape wine (Cab Franc), and ended up with a 3 gallon carboy of free run juice, and a half gallon carboy of pressed juice. There’s a lot more sediment/lees than I’ve ever had in the fruit wines I’ve done. Both the half gallon and the three gallon have about an inch and a half of lees settled on the bottom. They’ve been settling for five days.
I know sitting on a large amount of lees can add off flavors, should I rack? If not, how long can they sit on this much before it starts to taste off?
Appreciate any help, sorry for being a noob.
I know sitting on a large amount of lees can add off flavors, should I rack? If not, how long can they sit on this much before it starts to taste off?
Appreciate any help, sorry for being a noob.