Originally Posted by twohands
Look at my post count and look at Yoopers
listen to HER! I'm just learning...
HAHA! Just because I'm a big blabbermouth doesn't make me right!
I actually started out as a winemaker, though, and make some pretty good wines and meads. With beer, there is less chance of oxidation since the beer is bottled fairly quickly and spends much less time in the fermenter. Also, when you make wine, take a little taste of the lees. I think you'll find it more than a little unpleasant!
There is a technique called "sur lie" which means aging on the lees. That requires stirring up the lees, though, and not just allowing the wine to sit on the lees. I rack whenever I have lees 1/4" thick after 45-60 days, once the wine or mead is out of primary.