Folks,

I'm a 'newbie' at making wine and at this stage am using wine kits that
allow me to mix the ingredients like a soup mix.

A question.....once the wine is racked off the primary fermentor to the
secondary........is there a negative effect of 'headspace' in the carboy. I
left the wine in a carboy of generous size, but with an airlock in place.
Seems as though the airlock will take care of oxygen issues, even though the
fermentation had stopped, for the most part.

Advise, please...

TIA..

Tim