Texron
Well-Known Member
I have notice several times through my travels on this website the comment that leaving some lees on the bottom of the carboy while aging wine can be beneficial and enhance the flavor. To piggy-back on that line of thought I was recently nosing through the website of a winery here in my local area and they made mention of the fact that in the middle of their bulk aging of wines they stir the lees that are present back into full suspension to enhance the flavors. Does any one have any experience with this a technique for the home winemaker?
I have a Chardonnay that has been bulk aging for almost two months and I plan to bottle it this next weekend. It has a thin layer of lees on the bottom of the carboy and my plan is to filter my wine with a Buon Vino Mini-Jet filter system just prior to bottling. I plan to give some of these away as gifts to clients so I want to ensure they are crystal clear. Does anyone think there would be any benefit to a vigorous stirring to mix the lees back into the liquid now and then let it settle until next Sunday when I plan to bottle it? Or if need be I can let it rest an additional week until the following weekend.
Thanks in advance for everyones thoughts or guidance on this.
I have a Chardonnay that has been bulk aging for almost two months and I plan to bottle it this next weekend. It has a thin layer of lees on the bottom of the carboy and my plan is to filter my wine with a Buon Vino Mini-Jet filter system just prior to bottling. I plan to give some of these away as gifts to clients so I want to ensure they are crystal clear. Does anyone think there would be any benefit to a vigorous stirring to mix the lees back into the liquid now and then let it settle until next Sunday when I plan to bottle it? Or if need be I can let it rest an additional week until the following weekend.
Thanks in advance for everyones thoughts or guidance on this.