Another peach wine thread

[Justindukes]

I read on another thread, that I can't find again, that I should stir my must once a day. Should I not be worried about introducing oxygen to the must?

 

[Yooper]

You WANT oxygen in the wine, up until fermentation slows down at about 1.020-1.010. At that point, the wine should be airlocked and oxygenation should be prevented.

 

[scurry64]

Jack Keller recommends this. The extra oxygen helps the yeast in the early part of fermentation.

See this link:
http://winemaking.jackkeller.net/reques26.asp

and this one:
http://winemaking.jackkeller.net/adding.asp

 

[Justindukes]

Awesome thanks!