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A Demijohn, carboy, or any container that is fermenting or aging wine MUST ABSOLUTELY be filled to near the top to absolutely minimize the amount of oxygen that is present. This is basic wine making 101 protocol. Anyone that says otherwise, has no clue and ends up with a grossly inferior product. If drinking an alcohol product is your goal with no other ...


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Ok, I know this is an old question, but just in case: The CO2 of the fermentation "pushes" the oxigen outside of the demijohn, or wherever you are fermenting. CO2 is more dense than air, so it covers the drink, and while it ferments then it pushes the o2 outside. The problem is when you extract the wine outside of the demijohn to bottles. Then is ...


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