Double fermenting to prevent oxidation
So I know that pouring a hooch from one jug into another (after fermentation ) will likely cause oxidation. Had an idea to counter oxidation: don't transfer the full volume, just add a bit of sugarwater or juice to top things off and have a second fermentation to blow whatever oxygen was accidentally introduced back out.
Not a chemist or professional brewer (look where we are lol)
The context for this: I like making wine in a water bottle, skins in the hooch. After 1-2 weeks of the hooch sitting on the skins I like to take it off the skins but I can't be assed to set up proper siphons and filters etc etc to move the hooch from bottle A to bottle B. The way I see it, the amount of oxygen introduced can't be that much, and doing a second fermentation should remedy any potential damage done.... right?