Dan,
Using inert gasses to store wine involves much more than just squirting a
little gas into the container. Please see the info here
www.vinovation.com/ArticleArgon2.htm
Lum

> wrote in message
...
> Spent the last day or so reviewing all the previous posts on the use
> of inert gases for top-up, and wine transfer.
>
> I understand the caveats that Tom S raised about a false sense of
> security.
>
> So after all this I would still like to use either Nitrogen or Argon
> for the temporary protection it provides.
>
> However, I am not sure exactly what I need, and how to best use it. I
> want to use it for temporarily protecting partially filled carboys,
> displacing oxygen in bottles at bottling time, and for protecting
> unfinished bottles of wine (like Private Reserve does). So I know I
> need:
>
> 1. A tank - 20 or 40 seems to be physically the right size but I have
> no idea how long it would last
> 2. A regulator - I believe the same regulator (and tank) could be used
> for Argon or Nitrogen. Question is, what specs for the regulator?
> Seems that you want a low pressure output to minimize wine
> disturbance.
> 3. Nozzle? Gun? - So how do I apply it to the wine? I've read to do it
> gently to not disturb the wine but not sure what fitting I need or how
> to best do it. Given that I also want to use this for unfinished wine
> bottles, it needs to fit that application as well.
> 4. How do I use it as part of the bottling process? How much gas do I
> need to add to a bottle, and how do I control it?
>
> Any additional insight appreciated.
> Dan
>