Oxygenating wort

[alfajerry]

I am making my first attempt at wine using a Winexpert Classic Chilean Malbec.
The instructions just say to stir the wort.
With beer I give it a vigorous beating but did as suggested.
24 hours later there is weak, intermittent bubbling, no krausen, just much less 'action' than I'm used to with beers.
Is this normal, or should I take the lid off and really oxygenate it?

 

[Stevieboy]

No - leave it it will be fine. Totally normal.

 

[johncrobinson]

Dont worry this is just yet another example of the differences between winemaking and beer brewing.

Most kits advise the pitching of the yeast dry,Rather than using an actively fermenting starter.
This works but is much slower from the "off".
The far higher starting gravity compared to a beer wort also slows down things a bit at the beginning.

Give it a few days and it should be in full flow.No need to take any further action,at this stage.

 

[alfajerry]

Thank you both for your quick, helpful, replies.
I was a bit worried but my wife, who will be the main consumer, was more worried!