How do you stir the lees or stir in bentonite on in a floating lid tank without exposing the wine to too much oxygen? Do I need to use gas like Tom S. suggested or would sufficient leveles of sulfite suffice? According to Margalit's Winery Handbook he says acetelhyde can form even if the sulfite levels are high in white wine when exposed to oxygen. Anyone here have ant experience in making white wine in floating lid tanks?
TIA,
Bob