Accidentally sucked up some lees...will this be a problem?

When racking my first batch of cider for secondary fermentation, I accidentally sucked up a not-insignificant amount of lees. Should I let the lees settle then re-rack back into the original (clean) carboy (being careful to stay away from the lees) or should I not worry about it and just remove the lees when bottling?

Thank you,

-D

When I rack from a fermenter with decent layer of yeast in the bottom, I just rack from the top down. IMO, moving it to another container just to get it off yeast will introduce more oxygen and chances for infection, and not really solve any problem.

If you're planning on leaving it in that fermenter for a relatively long time (3+ months)?, then maybe. When yeast start dying they can give off some undesirable flavors and aromas.

No, just let them settle until bottling time.