Originally Posted by Pickled_Pepper
With commercial wine, when they bottle, I think they inject nitrogen in there to fill the headspace. Of course home wine makers don't usually do this, so I guess it's not necessary.
I like Colby's idea of giving it a day or two to form some CO2 before pasteurizing. But I think whatever oxygen that is in the bottle...will still be in the bottle just not in contact with the cider??? I think even camden is used as an anti-oxident. Maybe someone could weigh in on that aspect.
Correct, nitrogen, or more commonly CO2 is often injected into the neck of wine bottles prior to filling & corking. While some wines do benefit from the effect of oxygen diffusion through the cork, many (most) are better off drunk 'young' and are negatively effected by exposure to oxygen. Adding Campden, which is an anti-oxidant, will also help protect cider, both still and sparkling, especially of you plan to hold onto the bottles long term.