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