Once your fermentation is complete and you are aging your wine, there will
be little, if any, co2 produced by the yeast, therefore you will get oxygen
in the headspace to oxidize the wine.

Al

"SWalters" > wrote in message
...
> Miker wrote:
>
> > Nothing wrong with fermenting in the 6 1/2, but once you start aging
> > and such you'll need to eliminate that air space. If you have a 5
> > gallon carboy you can use that and a 1 gallon apple juice jug or
> > something similar. You'll find as you make more and more wine you'll
> > want lots of different sizes including plenty of 1 gallon jugs and
> > some 3 gallon carboys as well. I don't have a 6 gallon myself and
> > don't really miss it.
>
> That's good advice regarding that 1 gallon jug...thanks. However, I still
> do not understand the reasoning behind .5 gallon of space being a problem
> if it's filled with CO2.
>
> --
> -=SW=-