I do not use them but if you use them during fermentation and not for bulk
aging I do not think oxygen uptake through the plastic would be much
problem. It probably is not anyway. I do have one of the new plastic
carboys (betterbottle) that are designed for wine and have aged a wine in it
and did not have any detectable oxidation. My main complaint with it was
that it is so thin that in moving it, it would flex and cause a lot of
blowing through the airlock. Not an issue here though.

Ray

"Joe Sallustio" > wrote in message
ups.com...
> Truitt,
> I always thought they were more for beer makers, since they don't
> necessarily keep the beer in contact with the yeast for a long time
> unless they are lagering.
>
> I though you might get oxygen uptake through the plastic and that
> _might_ be an issue with wines.
>
> What is the longest you like to keep it in the fermenter? (Just
> curious, I use carboys for both wine and beer.)
>
> I think it's an interesting gadget, just don't know a lot about it.
>
> Joe
>