I have a rose' made from pinot gris grapes fermented on the skins for a week along with the "seignier"(sp.) from a batch of pinot noir. After pressing it has now set for 4 days in carboys and there is about 3 inches of white lees on the bottom of each carboy (11 gal carboys) The stuff has a wonderful pink color and I am thinking I want to stir these lees every few days for awhile before letting them settle and racking off. Is this taking a risk? PH is about 3.3, and acid was 7 gms/liter. I innoculated it with ml on the second day of fermentation. Usually I make this into a "picnic" wine, no ml,
1% residual sugar to balance the acid and those have been good, but I wanted to try something a little different this time. What would you do next? Did I screw up? Thanks in advance for the help!