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