Tom,
Do you mean stir the white primary fermentation only if it gets stuck(or if
other problems occur)? Or is it better to stir regularly? This is only my
second chardonnay and last time I had to contend with h2s.
thanks
Joe

"Tom S" wrote in message
. ..

"Joe Ae" wrote in message
...
This year I decided to ferment my Chardonnay in a 54L DJ instead of the
usual plastic fermenter and I am wondering if I made a mistake. In this
forum I have read 2 approaches:
1) ferment in a container with no air lock and stir every day?
2) ferment under air lock and don't bother stirring since yeast do not
require oxygen?

Which is the right approach for white grapes?

Actually, yeast _do_ require oxygen during their growth phase, early in
the
fermentation.

I have mostly barrel fermented Chardonnay, so oxygen access has never been
a
problem. The times I have made small batches in a carboy have usually
gone
OK too, but occasionally one will stick and require a bit of air to get
going again. Using yeast nutrient helps prevent this problem.

Tom S