How do you stir the lees or stir in bentonite on in a floating lid
tank without exposing the wine to too much oxygen? Do I need to use
gas like Tom S. suggested or would sufficient leveles of sulfite
suffice? According to Margalit's Winery Handbook he says acetelhyde
can form even if the sulfite levels are high in white wine when
exposed to oxygen. Anyone here have ant experience in making white
wine in floating lid tanks?



TIA,


Bob