I'm learning there are "gross" lees or the first big batch of sediment and then there are "fine" lees or the subsequent smaller amounts of sediment.
"Gross" lees can contribute to "gross" flavors, but "fine" lees can contribute to damn "fine" ones :). After I press, how long should I wait for the gross stuff to settle out? How do I know when to make the cut between what is good and what is bad for this red?
Gross lees are basically the precipitated fruit/vegetative matter that were mixed with the juice when initially added to the fermenting vessel. Over time this stuff will settle to the bottom of the primary fermenting vessel. The time to rack the wine off the gross lees is when the gross lees have "settled". Settling happens something like one week into the p fermentation process but YMMV. Sometimes it can take several weeks, there is no set time for this to happen. It is relatively obvious when the "big stuff" has sunk to the bottom and there is no more in suspension. At that point rack the wine off the gross lees.
If one liquidizes the fruit into pulp for use in fermentation then the gross lees are still formed but only as a more homogeneous layer of small particles rather than big lumps of crushed fruit (not to be confused with "fine lees"). That can be more efficient in use of the fruit but it can also be more difficult to separate the "fine" gross lees from the wine.
According to Daniel Pambianchi, in his book Techniques in Home Winemaking :
the wine should not be left for too long on its gross lees to avoid potential spoilage... the gross lees consist mainly of dead yeast cells, and grapes solids. The length of time a wine spends on the gross lees is also dependent on the health of the grapes at crush or harvest.
Basically, you can macerate solids for some time if your grapes were in good condition, and the temperature is cool, then ferment and get rid of gross lees basing yourself on the comments above. If grapes show some signs or rot, then get rid of gross lees quickly.
fine lees are beneficial to wines, adding flavour and complexity, when left in contact for up to 6 months ... the lees should be stirred on a weekly basis for the first couple months ...
FYI I have not made wine before, but I do have a friend at a shop that has. She states to rack after vigorous primary fermentation.
from my research, gross lees is the first lees after fermentation. and fine lees is everything that settles after that first racking.
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