I think any of us who have made much wine have had this happen. I have
several times. I always worry about it but I cannot say that it has ruined
any of the batches it has happened to. Well except for the batch that I let
the air lock dry out for a couple of years. But I turned that one into
sherry.

Ray

"Tom" > wrote in message
...
> Found last night that a carboy of Reisling well past the secondary lost
its
> airlock. Don't know if it was the kids, the dog or what. Potential time
> exposed is 1 day to worse case 6 days. (The last racking.) Carboy was
> topped off well into the neck. I immediately inspected, no visable
> contamination of bugs or junk. Hit with a dose of SO2 and capped it.
>
> Can I do anything else?
>
> Tom
>
>