I have a promising batch of pinot noir fermenting. Cold macerated for 2
days and then pitched in a starter Lavlin k1 yeast on Sunday. It is
fermenting o.k. but not vigorously. I am punching down the cap 2 times a
day and I am wondering if I should also be stirring?
I was told by an old home wine maker that it is better to leave the stuff
that settles.

ideas please

Joe