Based on what I've learned so far, when primary fermentation is over, it's best to rack so the wine can be moved off the gross lees. Now here's my confusion, I'm hoping someone can help me with. Once in the secondary, sediment can fall fast, possibly with the help of a clarifier or it might take months. And this is where I'm confused. It seems when there is a build up of fine lees, say more than a 1/2 inch, one should rack. So why is it ok to sediments suspended for what could be months and months before it needs to be racked? Just how much effect does fine lees have on wine and is it even worth racking before 3 months if it's fine lees, regardless of the amount? Thanks!