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What is the time frame to rack must off of yeast sediment?

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M

MSTazs

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I have a Chablis Mead that has been fermenting since 7/21/06. I racked it on the 7/28 due to the high concentration of sediment. It has now settled down nicely (1-2 bubbles per minute) and is very clear. I would like to let it set another month, however there is about 1 inch of yeast sediment. Should I rack again now or can I leave it on the sediment for the month with out effecting the taste much?
I also have a sparking Gingermead fermenting. I added six pounds of fresh Raspberries (mashed) The recipe called for an open fermentation for 7 days max & then rack to a close fermentation. I strain the fruit as best as possible, but can see at least a inch of raspberry parts. It still has a very active fermentaion going. Is it safe to let it complete this cycle of fermentation with the fruit parts in the carboy or do I need to rack it again now? ???
 
Oskaar

Oskaar

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Howdy MS,

Welcome to Gotmead.com

This is an often discussed subject so rather than re-iterate what I've just spend a while typing I'm setting a link here and asking that you post subsequent questions in thread I'm linking you to.

Also, use the search function located just above the forum header, you'll find answers to most of your questions there, but if you have additional questions or are confused we're here for you.


See here for the latest in many threads about racking.

Cheers, and welcome again,

Oskaar
 
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