Tom S wrote:

>
> "dialface" > wrote in message
> oups.com...
>> Newbie here but if you follow the postings you get headspace = bad news
>> for whites.
>
> That makes it sound OK to leave headspace if you're making red wines. It
> is
> _not_ any more OK to leave headspace over red wines than white. Reds are
> susceptible to oxidation and microbial spoilage too. The only difference
> is that the effects of oxidation are more _visible_ in white wines.
>
> Tom S

I agree.

I leave ONLY enough head space in red and whites to prevent the must from
foaming out of the airlock. If it does - no big thing, I just clean out
the airlock and if necessary remove a slight amount of wine and refit the
cleaned airlock. In summary, my fermentation containers are as full as
possible and with absolutely no more air space than what is absolutely
necessary.