I ran this question through the mead forum but am wondering if I might find any different perspectives in the wine forum. I currently stir my wines/meads, vigorously, throughout primary fermentation, which for me is all the way down to the 2/3 sugar break. They have been turning out pretty well, at least by my standards.
However, I am concerned that I may be doing a lot of extra work for nothing or, worse, actually doing damage to the wine due to the introduction of excess oxygen. What kind of stirring aeration do you guys do in primary? 1/3 sugar break? Perhaps 2/3? Gentle stirring, or more vigorous?