Use of inert gas when bottling
 

Question - what gas, if any, do you use when bottling?

I have bottled with no gassing (displacing air in the bottle with some
inert gas), and have used CO2. The latter introduces a soluble gas that
invariably dissolves to some degree, creating a mild out-gassing on
opening. No good. Not gassing the bottle at all is an option (and what I have
been doing for the most part), but I'd like to try to minimize air on
my better wines - and am considering argon (density, less soluble).
Any experiences out there?

--

Use of inert gas when bottling
 

On May 21, 10:19 am, > wrote:
> Question - what gas, if any, do you use when bottling?
>
> I have bottled with no gassing (displacing air in the bottle with some
> inert gas), and have used CO2. The latter introduces a soluble gas that
> invariably dissolves to some degree, creating a mild out-gassing on
> opening. No good. Not gassing the bottle at all is an option (and what I have
> been doing for the most part), but I'd like to try to minimize air on
> my better wines - and am considering argon (density, less soluble).
> Any experiences out there?
>
> --

Argon or nitrogen would work.

Pp

Use of inert gas when bottling
 

Nitrogen is what I have seen in commercial wineries.

On 22 May 2007 09:51:25 -0700, pp > wrote:

>On May 21, 10:19 am, > wrote:
>> Question - what gas, if any, do you use when bottling?
>>
>> I have bottled with no gassing (displacing air in the bottle with some
>> inert gas), and have used CO2. The latter introduces a soluble gas that
>> invariably dissolves to some degree, creating a mild out-gassing on
>> opening. No good. Not gassing the bottle at all is an option (and what I have
>> been doing for the most part), but I'd like to try to minimize air on
>> my better wines - and am considering argon (density, less soluble).
>> Any experiences out there?
>>
>> --
>
>Argon or nitrogen would work.
>
>Pp