Joe wrote:

> This should save me a little time in the process and reduce
> the exposure of the wine to oxygen.

If it's a red wine and you're the fermentation is just finished, I
wouldn't worry about oxygen exposure, especially the little bit you'd
get at racking from primary... the air probably does the wine good at
the time.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields