How much wine is left behind after secondary ferm. is done??

[davefr]

I just pressed out 14 gallons of Cab Sav. and have it in 2ea 6 gallon carboys and 2ea 1 gallon jugs.

I'm trying to estimate what my yield will be after secondary fermentation is complete post racking.

Is it like a pint, quart or gallon that get's left behind with the lees. What will 6 gallons net out to be after initial racking on average?

TIA

 

[GilaMinumBeer]

About 5 to 5.5 depending on how compact the yeast are.

 

[truckjohn]

Yep.. In general, the longer you let it sit -- the more compact your lees....

My "Bulk aged for 1-year" batch started with about 1/4" of lees and it eventually compacted to about 1/16" thick.... and the wine was spectacularly crystal clear.... I lost about 1/2 gallon...

Figure, if you get too greedy -- you end up sucking up a bunch of trash that then has to settle out all over again.....

Thanks

 

[Justibone]

I tend to get greedy at the end, but I don't bottle that bit. I put it into a big jar (not really, but can't remember the word for it right now) and then put that in the fridge. After a day or so the cold temperatures make the yeast settle out even more and you can siphon a couple of "sampling glasses" off the top with a mini-autosiphon or a wine thief... yum!!