The goal is to not allow any of the pulp to become too dry during the fermentation. Stirring it around once or twice a day should be sufficient. In a winery they call this punching the cap. When fermenting grapes there is so much pulp involved that a thick solid cap is formed.

Why do you stir your wine?

When you stir the wine you get: First, the non obvious: it allows a certain evaporation to take place making the most volatile compounds of the wine to dissipate. ... This is also the reason why it helps to taste the wine in a good, large, tulip-shaped wine glass, as it concentrates and directs the aromas towards our nose.

Should you Stir wine yeast?

Add The Yeast Directly To The Wine Must:

There is no reason to the stir the yeast into the liquid. It will dissolve into the wine must just fine on its own. Sprinkle the yeast and let it be. ... The disadvantage is that you do lose some of the yeast's ability to ferment effectively at the very beginning of fermentation.