I'm working on a WineXpert Eclipse Lodi Ranch cab sauv. I'm following this thread to try an extended maceration: https://www.winemakingtalk.com/threads/extended-maceration-eclipse-lodi-11-cab.55098/ I'm shooting for a 6 week EM (currently on week 3) but I'm wondering if I was supposed to rack off the gross lees at some point? I don't want it to affect the flavor. Traditionally I do my first racking around SG 1.020 but I didn't this time to keep everything in the primary bucket. I put it under an airlock at 1.020 and I slosh it gently once a day to keep everything moist. The airlock was bubbling a lot when I first put it on there and I haven't opened the lid since so I'm pretty sure it's all CO2 in there. But I want to make sure I'm doing this right. And help or advice is appreciated!!