Tom S ) wrote:

>"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


Hey Tom,

Did you really mean stir every 3-4 MONTHS? Did you mean every week
for 3-4 months, maybe?

Dave
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Dave Breeden