gross lees

[Trubador]

i dont think this is a problem, but I am asking anyway to set my mind at ease.



i started a WE Estate Riesling on July 2. I transferred it to the
secondary on July 6th. This was probably a tad bit too early, I
didn't check the gravity at the time. Here it is July 10
and it is still fermenting quite well.



The issue I am thinking about is that when i transferred it over to the
secondary, pretty much all of the lees went over with it and now with
the continued ferementation, I have about a full inch of lees on the
bottom of the carboy.



WE instructions have us leave the wine on the lees until we are sure
that fermentation has stopped and then degass/stabilize. And
then, leave on the lees for another 8 days.



So I am looking at at least 7 to 10 more days before I stabilize/degass
and then 8 more days after that. So the wine will be on the gross
lees for a total of about 28 days.



Is this a problem? should I rack the wine again now since it is
still fermenting quite a bit? or since it is a white wine, maybe
extended time on the lees will actually help it?

 

[atacama23]

I'm new to this but had a similar type question on sauvignon blanc. The answer I got was as follows. The lees is really not that much since it is a white so not a big deal. I talked with george and he told me to not worry slow it all down and I could safely leave the wine in the secondary without stabilizing for up to three months if under airlock. The key is leave it alone and not let air in. So my wine is in secondary gaining "mouth feel" as they all say and will sit on the gross lees for 2 months then on to the next step.

 

[smurfe]

You will be fine. I have exceeded the 3 months noted numerous times.One thing to remember regarding the kit instructions. The "days" listed in the instructions are normally minimum times and not "you have to do it now" times. In reality, your hydrometer tells you when it is time to move to the next step.