MrFrench
Junior
Greetings all, I have a question about whether I’ve racked off the fine lees too early and how to correct it.
I’ve recently made a plum wine, the SG was 1.070 and had fermented to 0.998 in about 3 days, at which point it was racked off the gross lees.
A few days after that it was down to 0.990, a layer of lees on the carboy appeared to be 1/2” thick so I racked again only to find that the layer was climbing the side of the carboy and appearing thicker than it was.
Today, after about 2 weeks bulk ageing after this second racking I tasted the wine. Of course it is early days but the overall impression is that it will end up lacking in some character.
Does it matter that there is no real ageing on the lees? If I wanted to encourage some, could I just add some prune or grape concentrate to stimulate yeast growth again and leave it on the dormant cells a few months?
Thanks in advance for comments or suggestions
I’ve recently made a plum wine, the SG was 1.070 and had fermented to 0.998 in about 3 days, at which point it was racked off the gross lees.
A few days after that it was down to 0.990, a layer of lees on the carboy appeared to be 1/2” thick so I racked again only to find that the layer was climbing the side of the carboy and appearing thicker than it was.
Today, after about 2 weeks bulk ageing after this second racking I tasted the wine. Of course it is early days but the overall impression is that it will end up lacking in some character.
Does it matter that there is no real ageing on the lees? If I wanted to encourage some, could I just add some prune or grape concentrate to stimulate yeast growth again and leave it on the dormant cells a few months?
Thanks in advance for comments or suggestions