Joe Sallustio wrote:

> On Dec 10, 6:12Â*pm, (Doug Miller) wrote:
>> In article >,
>> wrote:
>>
>> >Argon and Nitrogen are the two used by wineries.
>> >I think Nitrogen is fairly inexpensive but Argon is not. Â*There is a
>> >safety issue with Argon, it can take your breath away - permanently.
>>
>> What are you talking about? Argon's not poisonous; it doesn't react with
>> anything.
>
> It's like CO2, if it fills the space and you are in it the O2 level
> goes down and it's a bad day. Pretty much any compressed gas needs
> some care and precautions. You can also use CO2 but then have to
> degas.

This is true. There is even a danger of CO2 in a commercial winery setting
if someone opens the top hatch of a large stainless fermentation tank and
sticks their head inside to smell the must.

>
> Paul,
> Microbrewpubs sell 'growlers' which are 1/2 gallon, it's a nice step
> between a 1.5L and 3L.
>
> Joe

Good information. Thanks Joe.