I did an accidental experiment in sur-lie; I was doing a couple of experimental batches of cranberry/tart cherry, and cranberry/pomegranate, using DV-10 as the yeast. Started them 9/7/19, and as usual the fermentation was really stretched out. I'd rack them occasionally when I started to see significant lees, and being loathe to waste a drop, I poured the lees off into a small bottle each time, and then on the next racking used the clear volume above the lees to top off.
I finally stabilized and treated them with sparkloid a couple weeks ago, and again being reluctant to waste anything, when I back-sweetened and bottled, I separately did this with the lees, filtered through a coffee filter.
I have to say, the one bottle I got off the lees was actually quite a bit better than either main ferment. It's hard to describe, but it just had a lot more depth and complexity. It was enough better that on the next batch, I'm going to deliberately do this sur-lie.
I can't say the temperature was well controlled, the only place in the house I've got to keep my fermenters is an interior closet, so the temperature is probably pretty consistently in the 65-70 degree range.
