Maverick00
Junior
- Joined
- Apr 5, 2012
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I'm making a grand cru red wine that has grape skins as well as oak chips. It says to stir at least every two days. I plan on stirring it everyday I get home but should I wait at least 48hrs before the first stir so fermentation has a chance to really get going? Also how hard/long should it be stirred? Am I trying to foam the wine full of fresh oxygen with a vigorous stir, or just mixing in the top layer with the wine beneath? Thanks..