Is this ok for secondary?

[codeman]

I know this is too much head space for long term storage.
I just transferred this from primary to secondary on Sunday, SG was 1.003, I typically leave it in secondary 14 days (I typically don't see any bubbles in air lock past the first week) is this head space ok for another 8-9 days? Or am I in danger of oxidation? There's still some fermentation, there's a bubble about once per minute.

 

[DoctorCAD]

Short term, no problem.

 

[Julie]

like DoctorCAD stated short term is fine but do not depend on a bubble in your airlock to determine if your wine is still fermenting. Your wine can be done fermenting and all you are seeing is co2 releasing and at this point you need to put your wine in a carboy that has less airspace.

 

[bkisel]

With a good airlock and the CO2 being heavier than air my guess is you'll be okay for that length of time - but I've personally never been that far below the shoulder when I've done secondary in a carboy.

 

[Rocky]

Codeman, I am assuming you do not have a 5 gallon carboy. I see a 3 gallon and two 6.5 gallons and a 1 gallon jug. From the looks of your current situation, it appears a 5 gallon would be just about perfect. Can you beg, borrow, buy or steal one easily. I would be a little concerned about that much head space, as you get closer to dry. I see there is positive pressure inside the carboy at present, but once fermentation slows, that will decrease.