Originally Posted by sweetcell
sorry to threadjack, but: is this true about 71-B?
i left my acerglyn on the 71-B cake for 3 or 4 weeks. fermentation was over after 2 weeks, but i let it hang for a while after I backsweetened. in the end my backsweetening didn't kick up any new fermentation since i was already at the yeast's tolerance (slightly over 14% ABV) so in hindsight i could have racked right away but better safe than sorry.
edit: found this that makes me feel better: http://www.homebrewtalk.com/f30/racking-mead-303179/#post3775956
The guesstimate is about 2 months after the fermentation has finished, to get the mead off the 71B sediment.
There's nothing scientific about that (though I sure you could find exact timings floating round the web somewhere).
It's to do with nobody, seemingly, having reported any autolysis issues in that time frame.
There does seem to be more info floating about, that explain which yeasts are good for sur lie/batonage aging, than there is about ones that aren't so good.
The adage is, that if in doubt, as long as the ferment has finished, it's safe to rack off the sediment. If something isn't there, it can't damage the brew.......
So as long as sweetcell's brew isn't damaged, if it's racked now, and it tastes OK, then great. Removing the sediment won't harm it, it will reduce the chances of autolysis issues......