Could someone tell me the stirring protocol when aging on the fine lees, and can this be done if you make a Chardonnay from pasturized juice?
- posted
19 years ago
sur lie
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- posted
19 years ago
Frequency of stirring depends on what phase of the fermentation the wine is in. Starting at dryness, or thereabouts, stir the lees 2 or 3 times a week. When you're sure ML is complete and all activity has ceased you might drop back to once every 2 or 3 months.
Whether the juice has been Pasteurized or not shouldn't matter.
Tom S
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- posted
19 years ago
- Vote on answer
- posted
19 years ago
See the following site for more info on the subject
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Guy
"Jim" wrote: Thank Tom for the information.
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