Charlietuna
Senior Member
- Joined
- May 11, 2011
- Messages
- 423
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When I was just out of college I worked in a chemical lab. We used large magnetic stir plates with stir bars that would spin inside the samples. some were very small & some were 2-3 inches that were controled by the stir plate. you could really create a strong vortex in a sample with these.
Has anyone ever tried to use a device like this to constantly stir the wine? I'm stirring my kit 2X a day with a large spoon. I'm just wondering if constant stirring would be good for extracting more flavor from oak & fruit.
On the other hand, would it potentally hinder the fermentation?
Just a thought.
Thanks,
Brian
Has anyone ever tried to use a device like this to constantly stir the wine? I'm stirring my kit 2X a day with a large spoon. I'm just wondering if constant stirring would be good for extracting more flavor from oak & fruit.
On the other hand, would it potentally hinder the fermentation?
Just a thought.
Thanks,
Brian