I noticed a device on a website catalog that connects to a hand drill that appears to be meant to stir the lees in a carboy or demijohn. When and Why would you do this. I am currently in the third week of secondary.
Could someone elaborate on this?
Thanks in advance.
You really don't need this to stir a demijohn. You can use a racking cane to the same effect.
If you're doing sur lie aging in a barrel, a stirrer is useful. I made my own out of sections of stainless steel rod and sheet. Actually, I've made several. One got lost somewhere; the other got loose from the drill chuck and fell into a barrel. I'll recover it when I get around to emptying that barrel. :^/
Tom S
Stirring the lees back up into the wine is a technique used to reduce reductive aromas, enhance length and complexity of aroma/flavour, and impart a creamier mouthfeel. See
Ben
stirring is also necessary when using clearing agents like sparkoloid.
Have something to add? Share your thoughts — no account required.
Ask the community — no account required