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Possible Stupid Question: Gross Lees?

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Lberry6595

NewBee
Registered Member
Jan 16, 2014
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So I've been searching and I can't seem to find the answer on here or anywhere:
If you're working with a yeast that doesn't mind being on the lees, why rack off of the gross lees? I know that everyone says you're supposed to, I just can't find a reason why? What am I missing?
 
No question is stupid. Ask and learn, experiment and learn.

To your question: it's not the yeast that's so much adverse to the lees it creates (it's mostly dead yeast cells which drop out) but your taste buds. See, lees doesn't taste that great and if you leave it in there it will impart an off taste to your mead. You prevent this by racking the clear(er) upper part of the must, off the lees (i.e. you leave the lees in the previous vessel).

This way you prevent off tastes the lees may impart on your mead. :) Better taste.
 
The gross less have many more things than just yeast in it. Once you separate your mead from the gross lees, the fine lees are made up of mostly dead yeast cells. They impart a different taste than decomposing fruit left overs and such. You will want to stir the less every other day and only use certain less in that process. Some yeast will ruin your mead if you leave any lees in there very long.
 
Gross lees for a traditional mead are just the yeast, and depending on the yeast, you can let it sit on the gross lees if you want. It's a method called "sur lie" and winemakers use it especially with white wines. A good layman's explanation is here: http://winemakersacademy.com/sur-lie-aging-explained/

Now, wine and mead are different, so it's not correct to categorize mead as "white wine" just because of the color. Sur lie aging tends to leach tannins out and we seem to forever be looking for ways to add tannin, so take that for what it's worth. Also, if you do a search for "sur lie" on here you will find several conversations about it and what yeast they like to use, what it does to the flavor, etc.

Also even if you are going to try sur lie aging, if your gross lees have fruit or other adjuncts, you will want to rack off them (probably) so you can leave it in secondary only on yeast and not leaves and twigs and bees...lol
 
I would get them off bread yeast once it's done.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
Really? I've had fair success sur lie aging on bread yeast (on fine lees in secondary).
 
I left a batch on gross Fleischman's (sic) lees a little too long once and really didn't like he result. Maybe I'll try it in secondary and see. Maybe I blamed the lees for something that was really operator error. I think I've heard that D47 yeast is good for sur lie but I'm not sure. A little research is needed.
 
If it's intended for dry white wine sur lie then you're kind of meant to also use it like that. But bread yeast is not.
 
I've still had excellent results sur lie aging on bread yeast. YMMV, but from what I've seen, bread yeast likes sur lie aging just fine. But then, mannye had the exact opposite results, so it's hard to say.
 
mannye said:
I left a batch on gross Fleischman's (sic) lees a little too long once and really didn't like he result. Maybe I'll try it in secondary and see. Maybe I blamed the lees for something that was really operator error. I think I've heard that D47 yeast is good for sur lie but I'm not sure. A little research is needed.
Click to expand...

I've had great results with D47. Left it on for four months without any issues.

Sent from my KFSOWI using Tapatalk
 
Kansas Mead said:
How long are you planning to age the mead on the lees?
Click to expand...

I don't have any plans specifically, more of a general question. But generally speaking I've liked the stuff that I've left on lees better than the stuff I haven't, so generally at least several months.
 
Bob had some delicious mead I tried at his house once that was sur lie and he was doing battonage and everything. I don't remember if it was D47 or not. But I did like it.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
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