WineXpert Opinion on using Private Preserve in carboy?

[PS1000LE]

I have been using the Private Preserve gas during secondary and polishing off stages. Does anyone have an opinion if this is a good way to cut down on oxidization in the carboy?

I have read a lot of the threads on topping off the carboy. Now that WineXpert is recommending against this, I felt displacing the oxygen with a gas might be a good idea. I have also been using oak sticks so my carboy time is extended beyond the instruction time by as much as five weeks.

I am fairly new at wine making so any opinions are welcome, (and needed!).

 

[ibglowin]

Thats a VERY expensive way to back fill head space. To do it right you would pretty much have to use a whole bottle. You would be better off getting a cylinder of Argon gas from a welding supply place. Or better yet, rack down to a smaller vessel or top off with a like wine and bulk age for 2-3 months before bottling. This will allow more time for the wine to clear better as well.

 

[GeoS]

Don't de gas until your ready to bottle. The CO2 will try to escape and fill up the air space in the carboy. If you do de gas just fill it up with a like wine. The kits say not to because you will use that space for something later. Just keep in mind that when you do top up you may have extra later. I actually add a little sugar to keep SG around 1.080 and add extra water when fermenting so there is enough to fill into the neck of the carboy when I rack it.

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