Originally Posted by chickabeelane
Hmm.... Perhaps a bit risky if not a pro then, huh?
Or just search a bit more (probably at gotmead) for a better yeast idea then just do two small side by side batches ? One as sur lie/batonage and the other fully racked and cleared (finings if necessary as its a battonage comparison).
just rack the gross lees out then use the fine lees......
And yes, generally, it is more of an advanced technique.......