If you think that will really help and can't track down a source of CO2, I can bring my 5 lb bottle I use for my kegged beer over when I come get a sample of your wines for the 'Chromos. I'll just have to adjust the pressure on the regulator down a bit or we'll blow all the wine out of the Fermonster onto your floor.Should I try to track down some CO2 to insure against oxidation?
Unless it is tightly sealed there will be some sort of air exchange before putting the fermentation lock back in, so I don't know how effective it will be in reality.