How long should pressed reds settle before they're racked off the gross lees?

Ryan O'Donnell asked
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over 5 years ago in Stage: Press

 
 

3 Answers

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Richard Sportsman answered
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over 5 years ago

Hi Ryan,There is a lot of debate about this. I personally go for 1-2 days. 
The contention is about if the malolactic bacteria will have enough nutrients to work their malolactic fermentation magic. I still think it provides unpleasant smells from when I have tried it, although I have not experimented enough to look at any reliable correlation. Once I am ready to start malolactic fermentation I usually use ML nutrient to help the next stage.

Check out this thread a good debate about the subject: http://www.foodbanter.com/winemaking/104664-when-rack-red-wine.html

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Stew Lauterbach answered
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over 5 years ago

There is tremendous variability to this. I will leave the syrah on the lees for a year before first racking. I do not rack till thru ML. 

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Garry Rodrigue answered
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over 4 years ago

I go for 1-2 days..Any longer than this can (will) result in hydrogen sulfide creation..this is easy to get rid of but not sure the residual effects of prolonged exposure to hydrogen sulfide

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