Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Really thick fluffy lees
Reply
 
LinkBack Thread Tools
Old 02-18-2011, 05:45 AM   #1
Tbone66
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Dallas, Texas
Posts: 51
Liked 2 Times on 2 Posts

Default Really thick fluffy lees

Hey everyone I have a question about racking with a thick layer of lees. My batch in question is 1 gallon of Apricot wine made with Oregon fruit puree. I racked it from the primary to a glass carboy on 1/29/11 (19 days ago). The fermentation is complete and I want to rack it off the sediment, but if I do I will be leaving ~1/3 of the wine behind (about 3 inches of the fluffy stuff). Any suggestions on how I can compact the lees down? My only Ideas are to maybe put it in the cool garage, to bentonite it, or (as a last resort) hold it by the neck and spin around real fast. Wish I had an industrial centrifuge but alas I don't have $100K to spare . I would add a pic but cant seem to figure out how yet, if I can at all. Oh by the way I used Red Star Montrachet yeast.

Ryan

__________________
Tbone66 is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 07:23 AM   #2
trubled
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: bc
Posts: 56
Default

Rack it then put the remainder in a smaller container and it should settle.

If you were going to bentonite do it to the entire batch so to pull out the proteins in suspension -- apricot has lots.

__________________
trubled is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 01:44 PM   #3
truckjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: SC USA
Posts: 392
Liked 6 Times on 5 Posts

Default

Fruit puree in general leaves a big pile 'o muck in the bottom of your fermenter.... Just take a look at a bottle of Apricot Nectar in the store - the bottom 1/3 of the bottle is a big orange blob of puree that you have to shake up into the juice.....

This is one of the reasons we usually start with Fruit chunks that are smooshed rather than ground up.... it's much easier to strain when it isn't ground to dust.

Thanks

John

__________________
truckjohn is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2011, 01:48 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,594
Liked 4616 Times on 3352 Posts
Likes Given: 903

Default

I'd wait a bit- sometimes those big fluffy lees compact down over the course of 30-45 days and make racking easier. Also, chilling it helps compact the lees a bit.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Floating Lees telefunken Wine Making Forum 1 11-01-2010 02:58 PM
lees in a septic system Slipgate Wine Making Forum 6 02-15-2010 11:37 PM
Prolonged lees contact hybridspecies725 Wine Making Forum 3 02-08-2010 06:35 PM
Help, the Lees floated to the top! 670x Wine Making Forum 11 11-01-2009 12:36 AM
Bulk aging on lees Wild Duk Wine Making Forum 1 01-28-2009 10:20 PM