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yeast comparison- high and low amounts of lees

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franc1969

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I thought of something after a comment on another thread yesterday. I want to play around with those small batches of wine, added complexity from yeast choices, and have been creating a list of what yeasts people have compared.
In splitting a kit between yeasts, CellarVader mentioned that 'lees from the RC212 was almost twice the amount that was left from the BM4x4'. I am sure this matters much less on a larger batch, but on a gallon+ experimental batch or small kit, it might be something to take into account for racking and getting the most from a quantity of juice.
Aside from taste- are there yeasts you've noticed with higher/lower amounts of lees?
 

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