I bought a Magnetic Stirrer which stirs a conainer via magnetic coupling and
spinning magnetic stir-bar inside the container. I have some 2003 Viognier
where I've prevented ML and has been stirring Sur Lie for the past 2 months
continuously with no opening of the carboy. If you can manage to get a
magnetic stirrer to work with your setup, you can eliminate the oxidation
worry, just keep reduction in mind!

CHEERS!

Aaron

"bob" > wrote in message
om...
> 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