By leaving the must in the primary fermenter for 14 days, isn there a risk of oxidation?
A-No. One of the by-products of fermentation is carbon dioxide gas (CO₂). A portion of the CO₂ stays right in the wine until degassed. The rest is given off as a gas. Carbon dioxide is heavier than air and so it will remain as a protective blanket over the surface of the wine, preventing the wine from being contacted by the surrounding air. That, of course, assumes that the fermenter will be covered by an appropriate lid. If left open to the air and air currents, the protective blanket of CO₂ will ultimately be drawn off and the wine will be exposed to spoilage by oxidation. If removing the lid to gently stir, or to measure, or to punch down a hop bag, replace the lid as quickly as possible to prevent loss of the CO₂ blanket. When fermentation is finished, CO₂ will no longer be generated. Loss of the protective blanket at that time will over time lead to spoilage by oxidation. When fermentation is finished, the wine should be racked into a carboy, sulfite should be added, and the carbo
