My peach must will soon be ready for racking from primary to secondary! When I do the transfer, should I put the tube as close to the bottom of the secondary carboy as possible to avoid oxygenation? Or, should I hold it near the top so that the wine splashes so that I can introduce as much oxygen as possible?
I know that oxydation is bad, and that the secondary fermentation is anaerobic, so I assume I should avoid introducing extra oxygen. However, I assume a splashy transfer would assist with degassing the wine. :-/
Another question is, do I still need to do periodic stirs of the carboy? Or, just let it sit there for a month until it is ready for a second racking? If I am supposed to stir it, should I stir it like crazy to help degass, or just swirl the contents around gently?
Thank you in advance.