For context, I’ve dabbled in home brewing. I’ve made ~4 successful batches based on online recipes. I wouldn’t call myself an expert, but also not a complete amateur.
So what happens if you don’t rack your mead/wine? I suppose the notion I have is to let it set in primary (assuming there’s no fruit/spices to remove after initial fermentation) until its fully clarified before going straight to bottling?
I guess I’ve assumed there is some problem in the clarification step if you don’t “get rid of” the dead yeast that precipitates, but I’ve never seen anything exploring that as a method.
Can anyone offer their experience?
Right, “professionals” care about autolisis, they filter the stuff afterwards anyway or sell musty immature stuff. Neither is cool for mead - but waiting is not cool for business.