"Jim" > wrote in message
...
> If you wish to stir on the fine lees to in encourage autolysis and
> give the wine complexity can this be done after you have added
> potassium metabisulphite and what would be a suitable regime when
> doing the stirring?

I stir the wine on it's _gross_ lees, but aside from that there's no
difference. The presence of sulfite makes no difference either. Stir every
3-4 months, but don't whip air into the wine. Also, keep the free SO2 where
it should be for the wine's pH.

Tom S