Originally Posted by ProfSudz
Ok, well is there anything I can do in the future to minimize this problem? I used some pectic enzyme but maybe it wasn't enough. Or if I wait 6 months will the lees form a more compact cake at the bottom? I would be worried about autolysis leaving it with this much dropped yeast for that long however.
Oh, I think the pectin enzyme DID work! That's why you have a clear wine, with tons of sediment below.
I have a photo of a plum wine I did recently. I did a 7 day primary, and then racked to the carboy. After about a week- look at this sediment! I have alot of wines/ciders to rack that day- it's the pink one with the yellowish/pink sediment.
And this is what it started like:
Anyway, you can see that an extraordinary amount of sediment isn't abnormal! It happens with fruits with lots of pectin.