Quantcast

Other How important is it to get off the yeast/lees quickly?

Wine Making Talk

Help Support Wine Making Talk:

Joined
Aug 7, 2015
Messages
76
Reaction score
5
I've been really bad about transferring from primary to secondary on time, and also about doing the subsequent racking off the fine lees.

How much of a negative effect on the taste do you think I've experienced if I were, say, 1-3 weeks late each time?
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,762
Reaction score
6,860
Location
South Louisiana
I've been really bad about transferring from primary to secondary on time, and also about doing the subsequent racking off the fine lees.

How much of a negative effect on the taste do you think I've experienced if I were, say, 1-3 weeks late each time?
There's risk of oxidation if you go too long before moving from your AF vessel to the carboy. After that, when it's already in glass, under airlock, and sulfited, no big deal.
 
Joined
Aug 7, 2015
Messages
76
Reaction score
5
There's risk of oxidation if you go too long before moving from your AF vessel to the carboy. After that, when it's already in glass, under airlock, and sulfited, no big deal.
How much degradation of the taste from the dead yeast?
 

JohnT

Moderator
Super Moderator
Joined
Feb 9, 2010
Messages
10,012
Reaction score
5,761
There are different opinions about this.

For some, aging sur lee (allowing the wine to sit on the lees) is a preferred technique.

I, myself, try to remove the lees quickly. I will normally wait 1 - 2 weeks after pressing. I find that this is the point where I will have a firm layer of lees and "sort of" clear wine.

Why? Well, IMHO you reduce the risk of (among others) H2S issues by removing the dead or expiring yeast quickly and (if I have H2S issues) I have an early option of a splash racking before the H2S becomes bonded.
 

NorCal

Super Moderator
Super Moderator
Joined
Apr 17, 2014
Messages
3,299
Reaction score
3,638
Location
Sierra Foothills, Nor Cal
I've been accused of being heavy handed with my wine handling, but I'll press as soon as the must hits 0 brix, if not a little before, I'll rack off the gross lees 24 hours, I'll rack as soon as mlf shows complete and then rack again in Jan/Feb, just because I feel it is nearly clear. I think the most important rack is getting off the gross lees, as John said to prevent H2S.
By far, the best way to deal with problems is prevention. Winemaking is so much easier by not having to correct things that go wrong.
 

Kraffty

Member
Joined
Aug 8, 2012
Messages
2,004
Reaction score
3,749
Location
Northern Arizona
In addition to @norcal 's thoughts. Staying ahead of those things means you're constantly paying attention to the wine. It gives you another chance to see any additional minor problems before they have a chance to become bigger problems. I think it's extra important during the first 3 months.
Mike
 
Top