Stirring after adding yeast

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Started yeast on Monday, it's bubbling away. Should I be stirring it daily while yeast is working?
It is generally recommended to start stirring 12 hours after pitching. Then 3x a day if you can, especially if you have skins or bulk fruit that wants to float. Submerging the cap not only introduces oxygen into the must but keeps spoilage mechanisms from getting started on a dry cap.

Will it hurt if you throw the yeast in and give an immediate stir? Probably not.

Edited to add... but you might get a mini volcano for the first stir of newly pitched yeast. Start slow.
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