Just finishing up Dragon blood and have started skeeter pee. In bother recipes I noticed you have to frequently stir the must (<---did I get that term right?). I am wondering though. My first wine was a kit and it didn't mention stirring anywhere except when adding chemicals. Is stirring something that really helps all wine? Is it an "advanced" technique that wine kits leave out because of their simplistic nature? And finally, stirring introduces oxygen, what are the benefits of that?