Early in the winemaking process, while still in the primary, and after the yeast have reduced the SG to 1.010 - 1.030, it is advised to "move" the young wine to a carboy.
To some people, "move" means to "transfer". As in "transfer everything" (wine and sediment) to the carboy. Including the sediment ensures that all active yeast are transferred, and will continue vigorous fermentation. The downside to this is that too much time on the gross lees can damage some young wines.
To other people, "move" means to rack the young wine off the gross lees. The downside to this is that a lot of active yeast are in the gross lees, and will be left behind. Thus, some people believe that fermentation will slow considerably (too much).
So, I have a (probably dumb) question. Why not rack the young wine off the gross lees, and add another packet of yeast (maybe in the form of a starter)? Wouldn't this be the best of both worlds? Get rid of the lees, but ensure continued vigorous fermentation.
I'm sure this is a bad idea, because nobody does it. But why is it a bad idea?
Thanks,
Chopper
To some people, "move" means to "transfer". As in "transfer everything" (wine and sediment) to the carboy. Including the sediment ensures that all active yeast are transferred, and will continue vigorous fermentation. The downside to this is that too much time on the gross lees can damage some young wines.
To other people, "move" means to rack the young wine off the gross lees. The downside to this is that a lot of active yeast are in the gross lees, and will be left behind. Thus, some people believe that fermentation will slow considerably (too much).
So, I have a (probably dumb) question. Why not rack the young wine off the gross lees, and add another packet of yeast (maybe in the form of a starter)? Wouldn't this be the best of both worlds? Get rid of the lees, but ensure continued vigorous fermentation.
I'm sure this is a bad idea, because nobody does it. But why is it a bad idea?
Thanks,
Chopper