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Would it be a problem if I did not siphon my peach-wine-in-the-making after the primary fermentation, but rather poured it directly into the carboy?

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Yes, is is a problem. After primary fermentation, one of the most important staling agents your homebrew will face is oxygen. Pouring will almost guarantee the introduction of oxygen, whereas siphoning minimizes it.

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0

This isn't a huge issue... Though oxidation is bad, it's a lot worse with beer and hopped beverages, as hop flavor can be compromised in the presence of oxygen.

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