What if there are more than 1/4" lees? I think I'm probably ok but it's hard to tell as I have glass beads in the carboys. If the wine picks up any bad flavor from the lees, should I rack it and age it in the carboy some more, or bottle it anyway then age it in the bottle a while?
While I'm on the subject, my first batch of bottled wine from last winter now has a thin coat of lees in the bottles. I aged it for several months before bottling so I thought it was totally done, but I guess not. Do most people consider this an issue? I'd rather not add nitrates or anything before bottling.