Tom,
Do you mean stir the white primary fermentation only if it gets stuck(or if
other problems occur)? Or is it better to stir regularly? This is only my
second chardonnay and last time I had to contend with h2s.
thanks
Joe

"Tom S" > wrote in message
. ..
>
> "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
>
>