- Feb 22, 2015
- Reaction score
- South Cental Pennsylvania
Check out the big mouth bubbler or a PET FerMonster.Hi All,
Between the videos and this thread I have been motivated to try a 6mth extended maceration on a WE E Stags Leap merlot kit. I wanted to see what you guys think about the necessity of keeping the lees?
I bought some 25L glass balloons to do this in but the opening, while larger than a standard 23L carboy, is still not big enough to push down the cap.
So Im thinking of doing the primary in a bucket fermenter and then transferring the wine and the skins to the balloon for 6mths, while leaving the oak bits and dead yeast behind.
Anyone do it this way? Any advice on whether I need to keep those lees?