grapeandgranary.com

Here's what their website says about the wine:

HAUT SAUTERNE: A sweet white wine blended with Niagara and light Concord wines for a pleasant, fruity aroma and taste.

Here's a link to their website:

http://www.klingshirnwinery.com/leaflinker.html

Doesn't a sealed lid and airlock protect the wine from bacteria and oxygen? I know way back when they just threw a cloth over their wines, but they also drank them pretty quickly too. Maybe I just read too much!

Isn't the purpose of using a proper size carboy, to minimize it's exposure to oxygen during fermentation? It would be ok for a primary fermenter, but at your first rack I'd think you would want to get it into a smaller carboy wouldn't you?