Sooo, Had to rack my Pinot Gris off those damn "gross lees" (?). Okay, that went well. Looked at the cab I had racked two weeks ago and it looked like it still had 3/4 to 1" of schist at the bottom. I figured since I had all the stuff out anyway I might as well re-rack that too. Turns out that's where some stuff (about 2 oz.) had settled after the last racking. Just on that one side. I'm hoping that I didn't expose the cab to too much O2. Although I tried to be as careful as I could. I did add 1/4 tsp of Kmeta. Hmm
Penalized for unnecessary racking.
- Thread starter petey_c
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Deezil
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You'll be alright.
Remember when you added the SO2 though, you don't want to add that too often, every 3-4 months or so.
That finer, sur lees, isn't as dangerous to the wine as the gross lees are, so don't panic too much. Sur lees are mostly dead and spent yeast cells, where gross lees is comprised of decaying fruit matter.
Remember when you added the SO2 though, you don't want to add that too often, every 3-4 months or so.
That finer, sur lees, isn't as dangerous to the wine as the gross lees are, so don't panic too much. Sur lees are mostly dead and spent yeast cells, where gross lees is comprised of decaying fruit matter.
