Hi everyone. We have a small homestead in northern Michigan with 12 vines about 5 years old. This is the first year we've harvested enough to make a small batch of red wine, about equal parts Marquette, Petite Pearl, and Verona. After the primary fermentation we pressed the wine from the must, and there is about 4 gallons in a 6 gallon carboy, airlock on top. That makes for a lot of surface area for oxygen contact. I have no idea what to do, as I had hoped to keep it in bulk for quite awhile before bottling. I appreciate any suggestions you experienced guys and gals may have for me! Thanks very much.