How soon to first rack?

[Norton]

Am involved in my first batch of must where I fermented on the skins. It was Norton, and the must was about 80% skins. So when I transferred from the primary container to the carboy I ended up with a lot of lees within the first few days. I see a lot of recipes call for not racking for several weeks, and some here say to rack within a few days. And then I see where one option is never rack of the lees, but instead to periodically stir them up and leave them in until bottling. Is this a personal preference thing,or am I misreading things? I don't have a recipe for the Norton, just adapting from what I have seen elsewhere.

 

[bkisel]

I've only done kits (8 of them) and have been instructed 3 different ways. Without instructions I'd probably rack @ a SG of ~1.020 regardless of how many days it took to get there.

 

[Norton]

SG was below 1.20that when I transferred to a carboy for the first time. The question now is how long to let it sit on the lees for the first time in the carboy

 

[Duster]

you are correct, there are several different times that people rack after secondary fermentation. I personally rack from primary to secondary at 1.010 SG and off lees in secondary between 2 to 4 weeks. I also add K-Meta and K-Sorbate at this time.
you may not need the sorbate if your planning on leaving it dry.

 

[jamesngalveston]

I ferment to dry in primary, and rack everytime i see 1/2 inch are more.
just saying, not advising.

 

[GreginND]

If you strain/press and transfer to carboy before fermentation is done, I would let it finish to dry (days to a week?) and rack off of those gross lees after the SG does not move for three days. I find if I vacuum rack it also helps to start the degassing and it clears faster.

 

[salcoco]

You should rack off of gross lees in three days to avoid off odors. the stirring of lees is the fine lees after this racking if going for MLF. other wise add KMEta at this first rack then rack again in three weeks then in three months. Add oak at three week racking if desired.

 

[Thig]

I don't think I have ever racked that soon

 

[salcoco]

the three day period starts once wine is dry. some gape wine is pressed at 2 brix, the three days will allow ferment to compete, trust your hydrometer. if wine is still fermenting lees will not start to form until all activity has stopped.
Keep your nose to the carboy for detection of H2S.