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
I bought a Magnetic Stirrer which stirs a conainer via magnetic coupling and spinning magnetic stir-bar inside the container. I have some 2003 Viognier where I've prevented ML and has been stirring Sur Lie for the past 2 months continuously with no opening of the carboy. If you can manage to get a magnetic stirrer to work with your setup, you can eliminate the oxidation worry, just keep reduction in mind!
CHEERS!
Aaron
You fool! Don't you realize the magnetic field will cause premature aging of your wine? ;-)
Brian
Used large-platform magnetic stirrer - $25 Large teflon coated stir-bar, surpluss - $3 .... Realizing you prematurely aged your wine via induced dipole-dipole paramagnetic excitation....... PRICELESS!
CHEERS ! ;~ }
The stainless steel ions should negate any negative magnetic aging effects.
Joe
Hmmm... "negate the negative"... Lesssee, a double negative... Does that mean that there's a _positive_ effect from this? ;-) Oh, I get it. Now we need something to fine out the positive ions?
;-) Mike MTM
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