Stirring the must

[reddportleft]

A lot of the recipes that read say to "stir the must vigorously." I was thinking about using a sanitized paint stirrer attached to a drill. Not only for mixing additives but also for introducing oxygen. Or would this be stirring it TOO vigorously?

 

[jswordy]

Seems like overkill and might make a mess. So DO IT!

Stirring accomplishes two things: It sirs up sugar, nutrients and sedmients that settle out due to weight, and it oxygenates the must so the yeast can grow. A long-handled plastic spoon has always sufficed for me. But do your own thing.

 

[midnightsolace]

Just make sure you can reach near the bottom of the pail. You want to be able to stir everything, and not just the top portion. =)

 

[WI_Wino]

Too vigorous imo. Also if the paint stirrer is metal I would be a little concerned about scratching the pail and getting chunks of plastic in your wine.

 

[bkisel]

I use the 24" "Plastic Mash Paddle" as shown here: http://morebeer.com/products/plastic-mash-paddle-24.html