I agree with Louise. I would not worry about contamination from your arm.
But you are way late in the process to be using a bucket, sealing or not.
The big danger is oxidation. You need to get it into carboy immediately and
hope it is not damaged too much.

Ray

"Weez" > wrote in message
.. .
> If you cleaned you arm well I wouldn't worry but not owning a carboy at
this
> stage could be a much bigger problem! You wine should not be in contact
with
> the amount of surface air your bucket is providing. THAT will ruin your
wine
> if it's not already...
> Louise)
>
> "Nocontamino?" > wrote in message
> ...
> > Hi,
> >
> >
> >
> > I am in the process of brewing a 15L. BK Chardonnay kit following the
180
> > day process taken from Jack Keller's website.
> >
> >
> >
> > Now I just finished the Day 80 "racking cycle", but during the racking I
> > found that my tap was leaking (I use food grade Fermenters dedicated for
> > Wine, as I don't own a glass carboy.yet). Being almost at the half way
> mark,
> > total panic came over me and the only solution I could come up with was
to
> > wash and sterilize my arm and fasten the tapbolt by putting my arm in
the
> > wine. Yeah fine! it's OK to laugh.
> >
> >
> >
> > Now the $64.000 question, did I just waste 80 precious days of wine
making
> > and contaminate my batch beyond repair?
> >
> >
> >
> > Any feedback would be highly appreciated
> >
> >
> >
> > Thanks.
> >
> >
> >
> >
>
>