"treetoad" wrote in message
ups.com...
READ IN A BOOK ABOUT THE DESIRE TO KEEP AIR AWAY FROM WHITE WINES
DURING RACKING AS MUCH AS POSSIBLE TO AVOID OXIDATION.THE AUTHOR USED A
BOTTLE OF ARGON W/REGULATOR TO PURGE RECIEVING CARBOYS FIRST,THEN
INTRODUCE THE GAS TO THE TOP OF THE CARBOY HE WAS SIPHONING OUT OF
DURING THE RACKING(VERY LOW PRESSURE ABOVE THE WINE).ARGON IS
EXPENSIVE...........CAN I USE CO2 FOR THE SAME THING?IT'S
ODORLESS,ETC,AND I WOULDN'T BE BUBBLING IT THROUGH THE WINE OR
ANYTHING,JUST PURGING.I'D APPRECIATE ANY THOUGHTS/OPINIONS.

I'm doing this with a Hurricane Quick Shot CO2 inflator (sold through bike
shops). It was about $9.50 and 12 gram cartridges are about $12 for 25 at
Walmart. I drilled a hole in the fid of my primary fermenter (bucket) and
put a tire valve stem in it. When racking into a carboy I use 4 straws
taped together and squirt the CO2 in as close to the bottom as I can without
compromising sterility. Does it do any good? Maybe, maybe not. I'm new to
this and it seemed a cheap way to help optimize conditions.

Gerald
Todd