Hello everyone,
I'm just in the process of making my first gallon batch of a pretty traditional mead. I started it at the end of December, racked to secondary a little over a month later, and then racked it again a few weeks ago after a bunch more of the yeast had settled out. I used 71b yeast, and right now the mead is crystal clear. However, despite it being very clear when i last racked, I have accumulated a bit more lees. There is a layer that covers the bottom of the jug so yo can't see through it, but it really has no more than a couple of mm depth, if that. I keep reading about how bad it is to leave mead on the lees of 71b for any length of time, and my plan was to bulk age for several more months if i can - do i need to rack again, or is the problem with bad flavours really only when there is a more significant amount?
Thanks!
I'm just in the process of making my first gallon batch of a pretty traditional mead. I started it at the end of December, racked to secondary a little over a month later, and then racked it again a few weeks ago after a bunch more of the yeast had settled out. I used 71b yeast, and right now the mead is crystal clear. However, despite it being very clear when i last racked, I have accumulated a bit more lees. There is a layer that covers the bottom of the jug so yo can't see through it, but it really has no more than a couple of mm depth, if that. I keep reading about how bad it is to leave mead on the lees of 71b for any length of time, and my plan was to bulk age for several more months if i can - do i need to rack again, or is the problem with bad flavours really only when there is a more significant amount?
Thanks!