Sur Lie - Stirring

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