Wine off the Lees

[wineview]

How quickly should the wine come off the lees before off tastes occur?

 

[JohnT]

OK, let's take a step back here.

I assume that by "off tastes" you are talking about H2S issues?

If so, then the real issue is the process you are using (inoculation, use of nutrients, balance of ph, or even the very strain of yeast you are using).

Some folks like to leave their wine to age a bit on the lees. This does seem to bring yeast based components to the taste.

Me, on the other hand, prefer to get rid of the gross lees just as soon as it makes sense (I rack 1 or 2 days after fermentation ends and then I rack again after 2 to 3 weeks to get rid of the fine lees). This is simply because I like less "yeasty" tasting wines.

 

[wineview]

Thanks John........