Has anyone ever tried sur lie ageing in a carboy with continuous stirring using a magnetic stirrer??
Sur Lie - Stirring
Oct 31, 2003
5 Replies
Worlds Worst... let me guess...
Worlds Worst user of the English Language???
Aaron,
No, but it's an interesting idea. Firstly, it would involve "in-vessel" stirring which is much more reductive (this is how I do my lees stirring) so you'd have to be careful of that and make sure the wine got some oxygen exposure. Secondly, *continuous* stirring would surely give a different result to periodic stirring. I'm not aware of anyone ever having done this but, if it gave the same effect as more frequent periodic stirring, I'd imagine it *could* be beneficial.
Why not set up two identical batches and compare continuous magnetic stirring to periodic in-vessel stirring?
Just thought you deserved a response, Ben
Thanks for the reply. You use a magnetic type stirrer?
Aaron
No, I use a food turntable.
Ben
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