Hey guys, the new instructions are basically saying to leave the wine in the bucket for 14 days and complete the fermentation...so no secondary. They say to stir the muslin bag with grape skins at least once daily until ready to rack for clearing. Wont this expose the wine to unnecessary oxygen? I can always rig up a bit of an airlock but would the muslin bag with the skins not impart off decaying flavors after 14 days?