mbleill
Junior Member
- Joined
- Feb 23, 2016
- Messages
- 28
- Reaction score
- 19
i have been researching managing oxygen in the winemaking process and reducing it by sparging with Nitrogen gas. As armature winemakers, does anyone do this and has it improved your finished product longevity and taste? If so what type of DO meter and sparging equipment do you use and recommend. Also, what are the relative costs?
Thanks ahead of time for the information!
Cheers,
Thanks ahead of time for the information!
Cheers,
