After making wine for 5 years, I'm embarrassed to admit that I'm not
sure I know the difference between gross and fine lees.

I have a fresh batch of red, which I pressed near the end of its
primary fermentation. It's now in carboys with a SG showing that the
primary is completely done. Each carboy has about 2 inches of sediment
(after settling for 1 day). This is all dead yeast cells, etc...no
recognizeable grape parts other than a few seeds.

My inclination is to rack off of this stuff immediately, but I've read
that leaving some fine lees will add complexity and flavor. So, should
I just rack and leave a little bit of this sediment?

For that matter, what is your routine racking schedule for reds?

Lee