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.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.