wyntheef
grunt
- Joined
- Dec 10, 2009
- Messages
- 369
- Reaction score
- 9
I recently did a W.E. california pinot noir kit and as you might know, the instructions are to stir the lees back into the wine at step 3.
The explanation for this is basically that the wine won't clear if you don't do it.
Ok. I don't have a problem with it, and I did it.
My question is, would this technique be useful in any other wines? Homemade or otherwise? Can anyone shed some light on what happens when you do it that way?
It's just something that I took for granted while doing it, but now would like to know the reasoning behind it.
Steve
The explanation for this is basically that the wine won't clear if you don't do it.
Ok. I don't have a problem with it, and I did it.
My question is, would this technique be useful in any other wines? Homemade or otherwise? Can anyone shed some light on what happens when you do it that way?
It's just something that I took for granted while doing it, but now would like to know the reasoning behind it.
Steve
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