I like to take the wine level in a carboy up to that heavy glass line. Probably about a half inch more than you show in your photo. Keeps all the carboys uniform. That’s just me.@jeffersonmueller, go to MoreWine! and download their red and white wine making manuals. Do NOT try to read them cover to cover -- it's too much to absorb at once. Skim the white manual to get an overview, and then do the same for the red -- the differences for reds are mostly up front. Later go back and read in detail.
The definitive "wine making how to" for winemaking at home and commercially. Interested to learn about what makes a wine red or a wine white? Look no further! Learn everything about making your first red wine or white wine.morewinemaking.com
It's not an improvement, just a placebo. The wine will oxidize with that much headspace. I allow 1" to 3" of headspace in a carboy, with my typical being 1-1/4" to 1-3/4". In the following picture all headspaces are 1-1/4" to 1-1/2":
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Many moons ago a customer had a wine going great (I co-owned a LHBS), Niagara IIRC. She bought the juice in Oct, and everything was going great. I didn't see her over Christmas that year, and she came back in the shop in February wine a sample. Her wine was oxidized.
She and her husband had been drinking from the carboy -- they apparently missed the "bottling" part. I recommended she hit it with K-meta, bottle, and use it up.
Oxidation is like a car accident -- it's best handled by avoiding it.
This thread is a good illustration of 2 points: 1) when giving advice, ensure the recipient understands. and 2) Keep asking questions!!!
"Ignorance" is the most appropriate word.
The condition of being uneducated, unaware, or uninformed.
When I was a kid, "you're ignorant!" was a put down uttered by ignorant children. But the reality is everyone is ignorant about many things. This condition is easily changed by learning.