Originally Posted by wanagohueco
So I tried my hand at brewing wine last night. I didn't read up on the techniques involved and only followed the directions in the kit I bought at the LHBS. Anyway it included a packet of dry yeast and the directions said not to stir the wine after pouring the yeast in. Is this correct? Why? I'm used to aerating the wort after pitching yeast to give the yeast oxygen that it requires. Thanks.
I believe it would have to do with oxidization. Basically, you don't want oxygen to be in contact with the wine, as it will make vinegar. The reason it doesn't need to be aerated is because the fermentation takes so long anyways, boosting the yeast won't cut down the time considerably without risking oxidization.
Others will answer to confirm or defer this.
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)