shovelheadfreak
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I've read you should stir daily and also read not to stir. Which is it or is it different for different types of wine? TIA James
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I have read that early in fermentation yeast need oxygen, so stirring is for that, even if you don't have any fruit must to keep submerged. The goal is happy yeast, b/c happy ones don't make off flavors due to stress.
Not sure that you can provide anything like the amount of O2 yeast need simply by stirring. Not a biologist so I may have this very wrong but I think yeast need the O2 when they are budding during the lag stage. When the yeast begin fermenting (producing alcohol) the yeast really need to be anaerobic otherwise they will use up the sugar but not produce ethanol - which is why brewers only oxygenate before pitching the yeast and they don't add O2 during fermentation... or do I have that wrong?
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