Originally Posted by YooperBrew
I don't know what you mean about using co2 to not mix top off wines. What are you planning in that step? (Just for my own clarity- not because you're doing anything "wrong")
I've read that instead of topping off after racking you can use an inert gas to purge the O2 from the airspace in the carboy and avoid topping off or the old glass marble thing.
Since I don't really know what the pom/cran or the white grape/peach taste like, I don't want to top off with water and water it down or top off with a commercial wine and be totally off with flavors.
The commercial product for purging the airspace in bottles to re-cork them is called "Private Preserve." It is just a mixture of Nitrogen, Argon and CO2. I'm just going to use the CO2 from my keg system to blanket the wine in CO2.
At least, that's the plan anyway.