Does anyone see a problem with leaving a hydrometer floating in the primary bucket during fermentation. Saves a couple of cleaning and sanitizing steps.
Thanks again for the knowledge.
It is only necessary to stir a wine when something is floating (eg grape skins, oak tea bag). Some people stir anyway because they feel it adds oxygen to the must/wine, and stirs yeast up from the bottom.Thanks for the responses but it brings me to another question. Both replies refer to siring the must. I am doing a kit wine and it mentions nowhere to stir during the fermentation process. Is this a practice of experience that I should be doing or follow the directions as I am?
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