On Thu, 26 Mar 2009 12:10:34 GMT, "James Silverton"
> wrote:

>I kind of doubt that a small injection of nitrogen would do even as much
>as a vacuum pump.

I was never impressed with a vacuum pump.

>Given that nitrogen is slightly less dense than air,
>you'd probably have to bubble nitrogen thro' your wine for quite a time
>to have much effect. Now argon, being quite a bit denser, might work but
>it's got to be more costly. Carbon dioxide would perhaps work too but
>I'd think you would be able to taste it, unlike nitrogen and argon.

I haven't ever used that stuff personally. I don't even remember what
it is (if I ever knew) I just remember it wasn't cheap. I bought
some from a winery in the Paso Robles wine area and gave it to my
future son-in-law. Future SIL was appreciative. He deals in
collectable wine and he doesn't drink the profit. Wheew.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West