A general question about fruit wines

A general question about fruit wines

Post by LG11 » Tue, 02 Oct 2001 19:56:12



I've followed Jack Kellar's advice on several gallon jugs of fruit wine, and
I'm at the point where I wait about another 2 months before racking.  But on
the bottom of most of these gallon jugs is a layer of maybe 1/4 to 1/2 inch of
dead yeast and debri.  Above this debri, the wines are clearing nicely.

Should I rack off the wine from the debri at this point?  Is there any purpose
for leaving the debri in place for another month or so?  Obviously, all
bubbling has stopped already, and the wines are bone dry.

Any advice would be appreciated.

Lee

 
 
 

A general question about fruit wines

Post by Paul Yate » Tue, 02 Oct 2001 23:45:35


I know that with red wine, leaving it sitting on the gross lees can add a
certain amount of complexity to the wine. I think if you want to realize the
full potential and complexity of your wine, you will want to do this. I am
not sure if this applies to fruit wines or not. One thing I must mention
though, is that I have also read advice from Ed Goist that instructs you to
stir your wine every so often during this "gross lees ageing" period so that
gravity does not put so much pressure on those dead yeast cells that they
rupture. Apparently this can cause off flavours in the wine. From this
advice I understand that this "gross lees ageing" is not intended to clear
the wine necessarily, but to extract the most amount of flavour possible
from the lees. The next two rackings are intended to clear the wine, from
what I understand.

--
"I'm not afraid to die,
I'm not afraid to live,
And when I'm flat on my back
I hope to feel like I did."
-U2 (Bono)


Quote:
> I've followed Jack Kellar's advice on several gallon jugs of fruit wine,
and
> I'm at the point where I wait about another 2 months before racking.  But
on
> the bottom of most of these gallon jugs is a layer of maybe 1/4 to 1/2
inch of
> dead yeast and debri.  Above this debri, the wines are clearing nicely.

> Should I rack off the wine from the debri at this point?  Is there any
purpose
> for leaving the debri in place for another month or so?  Obviously, all
> bubbling has stopped already, and the wines are bone dry.

> Any advice would be appreciated.

> Lee


 
 
 

A general question about fruit wines

Post by Ben Rott » Wed, 03 Oct 2001 01:00:30


Lee,

Quote:
> the bottom of most of these gallon jugs is a layer of maybe 1/4 to 1/2 inch of
> dead yeast and debri.  Above this debri, the wines are clearing nicely.

That's quite a lot in a gallon. I would rack ASAP.
Most winemakers would rack fruit wines off any sediment like that
(1/4-1/2 inch of dead yeast) because the wine can pick up off flavours
from decomposing yeast cells (autolysis).

Ben
http://members.tripod.com/~BRotter/

 
 
 

A general question about fruit wines

Post by Vinbrew Suppl » Wed, 03 Oct 2001 06:06:39


VEry rarely do I do more than 2 rackings in the life of my wines.  the less
time your in them the less chance of ruining them.  I use this principle in
all types of wines.
 
 
 

A general question about fruit wines

Post by CompostKin » Wed, 10 Oct 2001 12:01:10


lee, that half inch of lees on the bottom of your jugs is very important to
the eventual outcome of your wine.
If you would remove it too soon your wine may taste "weak" with very little
character. Lees are good. They supply structure and habitat for the live
yeasts. They provide flavour, depth, and promote sound ageing for their
universe (your jug). Do not be in a hurry to upset this universe! Give it
time and let it live for a while. How long? Half a year would not hurt.

Ed


Quote:
> I've followed Jack Kellar's advice on several gallon jugs of fruit wine,
and
> I'm at the point where I wait about another 2 months before racking.  But
on
> the bottom of most of these gallon jugs is a layer of maybe 1/4 to 1/2
inch of
> dead yeast and debri.  Above this debri, the wines are clearing nicely.

> Should I rack off the wine from the debri at this point?  Is there any
purpose
> for leaving the debri in place for another month or so?  Obviously, all
> bubbling has stopped already, and the wines are bone dry.

> Any advice would be appreciated.

> Lee