I have several questions pertaining to bulk aging wine. Are there any cons to bulk aging a mostly degassed wine in a PET carboy with only an sealed orange carboy cap (without air lock)? I open the carboy occasionally to sample, check sulfite levels, check pH/TA, and adjust acid. As long as I keep the carboy topped up and sulfite levels in 30-50 range, should I be worried that I am accidentally oxidizing my wine by opening the carboy? I only worry since the wine is mostly degassed. I do have a bottle of CO2 that I could purge the headspace with if you guys think it would help. Any insight would be greatly appreciated.