Dumb old me, didnt realize before starting the process, that my racking cane wasnt long enough for the 6 gallon carboy i planned to tackle. I racked as much as possible before taking a food grade 5 gallon bucket i had laying around, cleaned, and sanitized, dumped the remainder into it. this caused an issue, and i know the only fix to my issue that i had is buying a longer racking cane in the future. My main question is, do you believe the amount of oxygen introduced to the the last bit of the wine is bad, if so is there any steps i can take to fix this. Im new to wine making and read that large exposure of oxygen can really screw up a batch. I'm currently letting the batch sit in the 7.9 gal jug i originally fermented it in.