I wonder if you are mixing up your processes or we are not understanding
your question.

You stir the "must" when you first start fermentation. This introduces
oxygen so the yeast will reproduce and it keeps mold and other nasties from
growing on the cap, the crushed fruit that rises to the top, and it keeps
the cap from drying out and improves extraction.

But if you are talking about after fermentation is over, then you are really
talking about Sur Lie as described above and you certainly are not trying to
introduce O2.

It can be confusing.

Ray

"Michael Brill" > wrote in message
om...
> #1
> I hear a lot about stirring lees to help oxygenate it. But if you're
> just stirring it around in a bunch of wine, where does the oxygen come
> from?
>
> #2
> When is lees not gross? For instance, we whole cluster pressed
> chardonnay and settled it overnight and there was clearly a dark
> (gross) layer and a lighter (fine) layer. However, when I pressed a
> fermented red, the lees was a consistent lighter color. Is this
> considered gross or fine? Is there a clear distinction between the
> two?
>
> ...Michael