Cellar Craft Instructions say to stir the must at least once a day...
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Yep, you gotta stir that stuff around, introduce o2 into the mix.
cpfan
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I believe that you are asking about the following statement in the Cellar Craft Showcase with grape pack instructions...
This is to keep the grape skins wet and to extract flavour etc from them. You shouldn't need to stir to add O2 if you stirred well in a previous step.
BTW, usually if you have to ask, you should just follow the instructions.
Steve
This is to keep the grape skins wet and to extract flavour etc from them. You shouldn't need to stir to add O2 if you stirred well in a previous step.
BTW, usually if you have to ask, you should just follow the instructions.
Steve
TonyP
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Yes, as Steve said the issue is keeping the skins wet to avoid problems. I've never studied this, but believe you'd have to stir pretty hard to remove enough CO2 to make a difference. Stirring to introduce air usually happens at the beginning of the process.
Tony P.
Tony P.
SouthernChemist
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I'm sure the stirring has more to do with keeping things wet (and avoiding any potential spoilage or lack of extraction). It can also keep everything dispersed. Introducing oxygen into the must at this stage is probably easier said than done.
Technically, oxygen is not required for fermentation (it's an anaerobic process). Yeast are capable of undergoing respiration like we do, but that process does not generate ethanol. Fortunately for us, a number of yeast species (like Saccharomyces cerevisiae) readily prefer fermentation even when oxygen is present.
Technically, oxygen is not required for fermentation (it's an anaerobic process). Yeast are capable of undergoing respiration like we do, but that process does not generate ethanol. Fortunately for us, a number of yeast species (like Saccharomyces cerevisiae) readily prefer fermentation even when oxygen is present.
Thank you, that's exactly my point.
I tend to question anything and everything that confuses and perhaps contradicts popular held theories or practices, including whatever the manufacturer has dictated with respect to their instructions or guidelines. Please don't mistake me for being unruly!
Thanks as well to all who responded!
cpfan
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BluePat, SammyK...
After the yeast is pitched, there is absolutely no reason to stir most kits, and that's what the instructions say. However, it is necessary to stir gently (as the Cellar Craft instructions said) kits with stuff (oak tea bags, grape skins, whatever) floating on the surface. I don't like to call it stirring, but rather turning over the floating stuff to keep it wet.
Prior to pitching the yeast, the kit should be stirred aggressively for a number of reasons including mixing the kit/water combo, mixing the bentonite, stirring in some oxygen.
BTW, many kit wine makers stir during fermentation. It doesn't seem to cause any problems. For me, it's just something that doesn't really need to be done.
Steve
After the yeast is pitched, there is absolutely no reason to stir most kits, and that's what the instructions say. However, it is necessary to stir gently (as the Cellar Craft instructions said) kits with stuff (oak tea bags, grape skins, whatever) floating on the surface. I don't like to call it stirring, but rather turning over the floating stuff to keep it wet.
Prior to pitching the yeast, the kit should be stirred aggressively for a number of reasons including mixing the kit/water combo, mixing the bentonite, stirring in some oxygen.
BTW, many kit wine makers stir during fermentation. It doesn't seem to cause any problems. For me, it's just something that doesn't really need to be done.
Steve
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