Dear Joe

I made a Pinot Noir last year. When I punching down the cap, I was also
taking some juice from the bottom and pouring it over the top. I would also
stir a little so all the juice and grapes were the same.

Also, when the juice is fermenting, there isn't a lot that stays on the
bottom, so don't worry about this.

My opinion would be to stir.

Marc

"Joe Ae" a écrit dans le message de news:
...
I have a promising batch of pinot noir fermenting. Cold macerated for 2
days and then pitched in a starter Lavlin k1 yeast on Sunday. It is
fermenting o.k. but not vigorously. I am punching down the cap 2 times a
day and I am wondering if I should also be stirring?
I was told by an old home wine maker that it is better to leave the stuff
that settles.

ideas please

Joe