Relevant to an older thread by Oskaar. Using D-47 to be specific, did the folks you spoke with indicate that you should STIR again toward the end of fermentation, or get air into it? I'm thinking they meant mix the sediment back into suspension but not get new air. New air would be detrimental while simply mixing the must would get more mouthfeel out of the spent yeast.
Oskaar?
Oskaar?