On Nov 17, 10:45 am, JG > wrote:
> All,
> I pressed a Cab at <1 Brix. No issues. It is still bubbling in the
> carboys. There is quite a lot of gross lees in the bottom of the
> carboys and I am concerned about H2S. Then again, it would seem that
> the CO2 might carry the H2S off with it out the airlock. So, the
> question is, do I wait till it is done fermenting so I don't end with a
> slightly sweet Cab? Or do I rack now to avoid a potential H2S problem?
>
> Thanks in advance!
>
> Joe

At this stage I'd wait until it's dry but monitor the smell closely -
the CO2 won't help much if you get H2S. You can also stir the lees once
a week or so, it will also help the yeast . I do this pretty regularly
without H2S issues (knock on wood) if the ferment was clean. I used to
rack off the gross lees early before but got a stuck Merlot that way in
a very similar situation you are in.

These days I usually wait until complete dryness before pressing.

Pp

Pp