When making a fruit wine and it is in a 6 gal carboy filled to the neck how would the wine be affected if the water in the airlock evaporated away? This happened to me when I left a carboy of Cherry Wine set for about 6 months, I went ahead and bottled the wine even though it had an unfinished bite to it? Will the wine mellow as it ages in the bottles or was that bite caused by the exposure to O2 in the neck of the carboy?