Secondary / Aging Vessel -- Airtight?
When mead is transferred to secondary or to the container for bulk aging, does it have to be airtight (well, there should be as little headspace as possible)? Apparently the ancients used olive oil on top of the wine to keep the outside air out -- the idea being that the oil will sit on top of the wine, creating a barrier against outside air... I'm just wondering whether anyone has tried this before and/or whether it's even a good idea...
"The single biggest threat to our planet is the destruction of habitat and along the way the loss of precious wildlife. We need to reach a balance where people, habitat and wildlife can co-exist -- if we don't, everyone loses...one day...Since when has killing a wild animal, eating it or wearing it, ever saved a species?" - Stephen Robert Irwin (1962 - 2006)