I've read two different stories about oxygen. Oxygen exposure to the must is bad, but the yeast during inoculation needs some oxygen. ok, I put my must in a five gal. plastic bucket, added camden tables and let it sit 24 hr. Then I added my yeast starter, closed the top tight so NO oxygen can get in and added a airlock. Is this correct? Should I open the top every day to check the SG or just leave it until it stops bubbling and therefore not exposing it to oxygen. I did check the sugar, acid, ta before inoculation and this is white wine. thanks, gordon