Homemade wine is only mixed for the first few days, while it is with the pulp. In this case, it is more important to melt the pulp in the wort, and not to stir mechanically.
After separating the mash, stirring will only harm the wine, since the remains of dead yeast and their waste products accumulate at the bottom, which spread throughout the drink. At the end of fermentation, it is important to drain the wine into another container without raising the sediment from the bottom.
Sometimes the wine needs to be stirred to dissolve the sugar that remains at the bottom. But this is done only in extreme cases, and sugar is correctly added in the form of a syrup, previously diluted in the wort. More in recipes on the website https://alcofan.com/category/domashnee-vinodelie