"Joe Ae" > wrote in message
...
> This year I decided to ferment my Chardonnay in a 54L DJ instead of the
> usual plastic fermenter and I am wondering if I made a mistake. In this
> forum I have read 2 approaches:
> 1) ferment in a container with no air lock and stir every day?
> 2) ferment under air lock and don't bother stirring since yeast do not
> require oxygen?
>
> Which is the right approach for white grapes?

Actually, yeast _do_ require oxygen during their growth phase, early in the
fermentation.

I have mostly barrel fermented Chardonnay, so oxygen access has never been a
problem. The times I have made small batches in a carboy have usually gone
OK too, but occasionally one will stick and require a bit of air to get
going again. Using yeast nutrient helps prevent this problem.

Tom S