"Michael Brill" > wrote in message
om...
> The goal was to minimize oxygen contact. So I took the strainer (it's
> about a foot deep) and pushed it down into/through the cap and then
> put a hose into the strainer to rack out. The only oxygen contact was
> the very top of the strainer. The strainer kept things like seeds and
> skins out. I think this was way less oxygen then putting it through a
> press. I also racked most of it into barrel a bit sweet (about 2-3
> brix) for extra protection.

At that stage of the process, the wine can actually benefit from a bit of
aeration/splashing. That helps to release the dissolved CO2, as well as the
traces of H2S that are produced in all fermentations. Once the wine is in
barrel it becomes more important to guard against air exposure, although
big, tannic reds are less sensitive than Pinot Noir.

From what I've gleaned from your comments in this thread, it sounds like you
went into barrel rather dirty. I'd recommend that you rack now or very soon
to get the wine off its gross lees. Leaving all that vegetable matter in
there won't improve your wine, and you may find the opposite true when it is
too late. Be sure to sulfite if ML is finished. My 2¢ worth.

Tom S