Ken,
When I bulk age my wines, I usually sample it every few months just to make
sure that all is OK. So, I'm assuming that any co2 will escape and not be
replaced - I don't have a co2 dispenser. So I always make sure there is
little head space just to be safe.
Al

"Oberon" > wrote in message
...
>
> "Alfonse" > wrote in message
> .. .
> > 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
>
> Al,
>
> Are you assuming that the carboy will be opened a few times? I do try to
> age in carboys of an appropriate size to allow me to leave only an inch or
> so of headspace in the neck, but there have been times when I simply
didn't
> have an available containers of the correct size. In that case, I just
> leave the wine be, properly sulfited, until I can rack it into a carboy of
a
> better fit. With the headspace filled with CO2 and an airlock affixed,
> there should be no worries about oxygen entering the carboy or oxidizing
the
> wine.
>
>
> --
> Cheers,
> Ken
>
>