Does anyone try to strain or filter lees? I am talking at the first racking, a few of my batches have ended up with quite a batch of lees. That is a lot of potential wine to dump. What do you do with the stuff?
Tom, it is a plum wine, I started with 7 gallons. It has was down to .992 for 3 weeks. Thers was a 6 inch layer in the bottom of the carboy. I used an auto siphon to get the wine off. It just seems there is a lot of wine left in there. I did put it into bottles and put in the fridge to see if it will settle off.
Many here put the pulp into a leg of pantyhose so the bulk of the pulp can be removed easily.
I don't usually bother with the pantyhose, and first racking from primary to secondary is strained with a large kitchen colander lined with muslin or chux cloth into a bucket and then transferred from there to the secondary. It saves lots of racking later...