Racking? no racking until bottling Pinot Noir / Syrah?

[tdawg]

Hi was watching a video the other day and the winemaker mentioned that you might choose not to rack a Pinot Noir or Syrah wine until you bottle. I of course made a Syrah this year and racked 4 times ( including racking before bottling) .

Anyone have advice on racking for Pinot or Syrah ?

 

[JohnT]

Hi was watching a video the other day and the winemaker mentioned that you might choose not to rack a Pinot Noir or Syrah wine until you bottle. I of course made a Syrah this year and racked 4 times ( including racking before bottling) .

Anyone have advice on racking for Pinot or Syrah ?

My advice is to rack, and often.

That dead yeast can cause a variety of problems!

 

[Arne]

My advice is to rack, and often.

That dead yeast can cause a variety of problems!

I agree with John on this. I tend to rack off the lees, then let it sit for a few months. Then on to sweetening and bottling. Arne.

 

[Lurker]

I rack all of my wines 3 or 4 times sometimes 5 times. I like my wine.

Richard L.

 

[shoelesst]

Always rack gross lees and generally another racking. After that I see it as choice. Many wine are aged on the lees ('sur lie' method) but there is some risk involved.
If you are going to age on the lees, stir once in a while.

 

[kashew201]

Well if I may say what you have is fine lees not gross lees. No need to rack them off. Here is a read that I think everyone should read. Learn the difference between gross lees which drops in 24 he's vrs fine lees. http://www.brsquared.org/wine/Articles/surlie/surlie.htm

 

[Schuster1]

What are you referring to when you say "racking off the lees"? I hear this but not sure what it means

 

[kashew201]

Lees is the sediment that collects on the bottom of your fermenting bucket, carboy, demijohn. Etc.

 

[TonyP]

Always rack gross lees and generally another racking. After that I see it as choice. Many wine are aged on the lees ('sur lie' method) but there is some risk involved.
If you are going to age on the lees, stir once in a while.

Gross lees are potentially harmful to wine and should be removed. Beyond that, removing fine lees is mostly a matter of personal preference. In part, it depends on the length of time you're considering. A few months of some fine lees sitting in the carboy is generally no big deal.

There are, however, two other points to keep in mind. First, racking is somewhat detrimental to the wine in that it strips some flavor, adds oxygen, and usually requires topping. Thus, superfluous racking should be avoided.

Second, sur lie aging is really for whites (Chardonnay, in particular) and could impart flaws in reds. I think stirring does help in this regard.

Tony P.

 

[jh0330]

Lees is the sediment that collects on the bottom of your fermenting bucket, carbo...

so beautiful looks crystal clear!


Can anyone tell me how to tell the difference between gross lees and fine lees?

 

[richmke]

Can anyone tell me how to tell the difference between gross lees and fine lees?

Gross lees look gross. - jk

Gross lees is all the yeast stuff left over when you do your first raking. Pretty lumpy stuff.

Fine lees is the smooth, almost like dust, layer that forms in subsequent rackings.