Okay... 5 days into the ferment, and I've nudged it (naturally and assisted, in the last few days) from 64F -> 88F. Now I'm wondering about the cool-down. I plan to let it sit at this elevated temp for at least a couple more weeks, but when it's finally time to move forward, I'll need to cool it back down to my basement temp of around 70F. I see three choices for topping off the carboy...
1. air lock - but the cooling will probably suck the vodka right out of the airlock and into the carboy
2. blowoff tube - but the cooling will probably suck the sanitizer out of the blowoff bucket and into the carboy (I've experienced this one before... almost)
3. leave the foil over the neck - but I'm wondering about oxygen being sucked under the foil and into the carboy.
Anyone have any tips on how to deal with the vacuum created by the cooling?