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When Do You Stop Stirring?

primary fermentation stirring pushing down the cap oxygen

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#1 WaterWolf


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Posted 03 December 2013 - 12:12 PM

When I start a fermentation in primary I will push down the cap and stir it a couple of times a day to get oxygen into it. With my current raisin wine I have just strained the must so there is no longer enough crud to form a cap. I'm just wondering at what point do people stop stirring it? After a certain period of time? At a certain specific gravity? Or do you keep stirring it up until you put it into a secondary fermentation vessel?

#2 sal


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Posted 03 December 2013 - 12:55 PM

until the fermentation stops


#3 red_feet


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Posted 03 December 2013 - 02:27 PM

I stir mine multiple times daily until a few hours before I drain to my carboys.


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#4 Wade's Wines

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Posted 04 December 2013 - 10:55 AM

During the first half or so of fermentation the yeast needs oxygen, so stir. 

During all of the fermentation, if it's on the pulp, stir to keep the pulp submerged/wet and avoid it developing spoilage organisms on the drying must up top.

Once the pulp is removed there's no more need to stir.

On wines being made without pulp, I stir during the early ferment to introduce oxygen.

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