TemperanceOwl
Member
- Joined
- Oct 30, 2014
- Messages
- 209
- Reaction score
- 72
I started the Winexpert Italian Brunello (with skins) on Feb 14, racked into carboy on 2/20, and planned to go to stabilizing and clearing 15 days later (per Vandergrift's extended schedule) on March 6. That step includes racking off the lees and then adding the chemicals. On March 4 a family emergency called me out of town and I was gone for the next three weeks. Tonight, March 30, is my first opportunity to go on to this step, 26 days late. What do you all think? I've heard that wine tastes rubbery if it's left on the lees too long. Is it ruined? I also started the Nebbiolo one week after the Brunello, so it's just been on the lees an extra 19 days.