Hi, I live in a small apartment and only have space one fermenter, so I'm using a conical FastFerment which saves space instead of the bucket/carboy combo. I can't bulk age either as I can only do one kit at a time, so I bottle when the instructions say so. My concern is, that the FastFerment has a lot of headspace between the wine and the lid (unlike a carboy which is topped up). I'm concerned about the oxygen. My kit will last about 6-8 weeks with a lot of oxygen just sitting there. I know the first couple of weeks won't matter because the wine is releasing CO2, but what about during clearing stage after degassing? Can my wine get ruined? I know the conical works well for beer, and I hear many success stories with wine, but I'm a little afraid I could be damaging my wine when over-exposing it to oxygen. Am I being paranoid? Anyone with experience using the conicals? Can it alter the taste down the road when opening a bottle in a year or two? I guess my question is if I can get the same exact result with a conical or do I have to compromise space with a lower quality wine. Thank you!