#1
I hear a lot about stirring lees to help oxygenate it. But if you're
just stirring it around in a bunch of wine, where does the oxygen come
from?

#2
When is lees not gross? For instance, we whole cluster pressed
chardonnay and settled it overnight and there was clearly a dark
(gross) layer and a lighter (fine) layer. However, when I pressed a
fermented red, the lees was a consistent lighter color. Is this
considered gross or fine? Is there a clear distinction between the
two?

....Michael