> wrote in message
oups.com...
> This year will be our 2nd year with extended maceration. Last year we
> did this with our Cab for 1 wk past dryness and we had tremendous
> success. This year we are going for 2 weeks. What we did in the past
> was:
> put two sheets of plastic wrap on the wine surface
> poke 2 holes (one as an inlet and one outlet) in the fermenter.
> then we sealed up the primary (except the 2 holes)
> in one hole we pumped CO2 and after a few minutes, plugged the exit
> (once we thought sufficient O2 had left)
> we then pressurized the primary with CO2 just a bit so our seal puffed
> up a bit. This would be our indicator of a leak if one occured.
> Every day I would add CO2 and allow some 'air' to escape through the
> exit at the same time, thus decreasing even more the O2 level.
>
> Now this year we are graduating to either nitrogen or argon, which
> have distinct advantages over CO2 in that they don't mix with O2 so
> well and therefore blanket better. Outside of doing our last year's
> process as is with the new gas, does anyone have any builds or advice?

Wouldn't the fermenting wine produce enough co2 to drive out the O2 anyhow?