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."
> I've followed Jack Kellar's advice on several gallon jugs of fruit wine,
> I'm at the point where I wait about another 2 months before racking. But
> the bottom of most of these gallon jugs is a layer of maybe 1/4 to 1/2
> 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
> 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.