Recent content by Scott Meech

Thanks to all for the advice! I've been doing much of what has been suggested, but maybe I'm not letting it age long enough. My local brew shop gives me very drinkable red wines without yeasty flavour in just over a month... Also, I've only had this issue with the Reds, my whites turn out ok...

I expect the dregs to taste yeasty. It's all the ways to properly rack without pulling those sediments along with the wine at the same time...

Thank you... I think you inadvertently gave me a way to fill some airspace. I can add oak cubes...? What else can be added to reduce that headspace? I am still confused about what people do to get that yeast flavour out of the wine, and rack without pulling too much of the sediment...

My question is, when racking we leave behind the sediment, but then there is more airspace at the top of the carboy. I have carboys of three different sizes and then just drink the "dregs" I call them after each rack. Anyone have a better way to filter out the lees/sediments?