Really? Do you find a difference? Anyone else do this?
Very interesting. So you shoot into the top 1/2 to 3/4 inch of space a
inert-gas shot - and cork. how do you do that? Like within a few
seconds? or once you spray, it's heavy so no hurry? or within a second?

I've seen a slow increase in the quality of my wine, but I've chalked
that up to learning more and more how to do things successfully (and
thanks to all of you on this board for all the help), not to the
gassing of the bottle.

I haven't done any science on this - no direct comparisons, etc. - so
I can't tell you of any particular difference I've seen. I've just
figured that the relatively less oxygen the better. Since I do wine
in carboy-size lots, I'll fill a carboy-size load of bottles (about
30), then I'll top the bottles with the inert-gas shot, then I'll
start corking. There may be a very different amount of the shot left
in the first bottle corked than the last, but in both cases to some
level I've dropped the oxygen percentage. If I had someone helping me
bottle I could do this more consistenly, but I do it by myself so this
is the most efficient way I've found to carry this out.

By the way, I also use it to blanket the top of my carboys following
taking samples, racking, etc. Again, it's not completely eliminating
oxygen, but it lowers the percentage.

Anyone else?

Rob