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To stir or not
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 |
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