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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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01-11-2003, 09:06 PM
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Sur Lie - Stirring
No!
"Aaron Puhala" wrote in message ... Has anyone ever tried sur lie ageing in a carboy with continuous stirring using a magnetic stirrer?? --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.532 / Virus Database: 326 - Release Date: 10/27/03 
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03-11-2003, 02:11 AM
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Sur Lie - Stirring
Worlds Worst... let me guess...
Worlds Worst user of the English Language??? "WorldsWorst" wrote in message ... No! "Aaron Puhala" wrote in message ... Has anyone ever tried sur lie ageing in a carboy with continuous stirring using a magnetic stirrer?? --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.532 / Virus Database: 326 - Release Date: 10/27/03
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03-11-2003, 12:56 PM
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Sur Lie - Stirring
Aaron,
Has anyone ever tried sur lie ageing in a carboy with continuous stirring using a magnetic stirrer?? No, but it's an interesting idea. Firstly, it would involve "in-vessel" stirring which is much more reductive (this is how I do my lees stirring) so you'd have to be careful of that and make sure the wine got some oxygen exposure. Secondly, *continuous* stirring would surely give a different result to periodic stirring. I'm not aware of anyone ever having done this but, if it gave the same effect as more frequent periodic stirring, I'd imagine it *could* be beneficial. Why not set up two identical batches and compare continuous magnetic stirring to periodic in-vessel stirring? Just thought you deserved a response, Ben
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03-11-2003, 01:19 PM
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Sur Lie - Stirring
Thanks for the reply. You use a magnetic type stirrer?
Aaron "Ben Rotter" wrote in message om... Aaron, Has anyone ever tried sur lie ageing in a carboy with continuous stirring using a magnetic stirrer?? No, but it's an interesting idea. Firstly, it would involve "in-vessel" stirring which is much more reductive (this is how I do my lees stirring) so you'd have to be careful of that and make sure the wine got some oxygen exposure. Secondly, *continuous* stirring would surely give a different result to periodic stirring. I'm not aware of anyone ever having done this but, if it gave the same effect as more frequent periodic stirring, I'd imagine it *could* be beneficial. Why not set up two identical batches and compare continuous magnetic stirring to periodic in-vessel stirring? Just thought you deserved a response, Ben
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