To stir or not to stir...

chickabeelane · Nov 24, 2013

I have been reading "home winemaking for dummies" recently (good book btw), and it says that you can stir the settled lees up in the carboy for, a process called batonnage. The purpose of this is to contribute "texture and mouthfeel - roundness, creaminess, and a softening of the astringent edge of tannins".
My question is has anyone done this to their mead? If so, what was the end result?

fatbloke · Nov 24, 2013

It can also give a few flavour characteristics like a sort of nutty flavour too.

Batonage/sur lie aging can also go horribly wrong. Ending in autolysis off flavours.

It can depend very much on yeast selection. The one thats considered as a big no-no, is 71B-1122 but theres a few post over at gotmead with small lists that've been found to be good for this......

chickabeelane · Nov 25, 2013

Hmm.... Perhaps a bit risky if not a pro then, huh?

fatbloke · Nov 25, 2013

chickabeelane said:
Hmm.... Perhaps a bit risky if not a pro then, huh?

Or just search a bit more (probably at gotmead) for a better yeast idea then just do two small side by side batches ? One as sur lie/batonage and the other fully racked and cleared (finings if necessary as its a battonage comparison).

just rack the gross lees out then use the fine lees......

And yes, generally, it is more of an advanced technique.......

To stir or not to stir...

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To stir or not to stir...

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