Home brew? Homebrew? Winemaking

I'll post it up soon but its all done in Beersmith so will take some formatting...
We tried a low oxygen brewing method for this one, which involved using a pump to fill the mash tun (filled with pre-moistened grains to avoid clumps) from below and then again for getting the wort back in the kettle to minimise contact with air. Also treated the water (inc sparge) with sulphites which helps strip it of oxygen after boiling.

The low oxygen thing isn't really part of the recipe so no idea how it will affect the flavour vs the usual method of maximum agitation to aerate the wort. It should be good though ;)