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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Removing air/Adding CO2 before corking
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Old 01-20-2007, 11:08 PM   #1
mew
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Default Removing air/Adding CO2 before corking

I was brainstorming and came up with a possible way to make sure that the wine doesn't oxidize over time in the bottle. One could soak a paper towel (or coffee filter or something) in 99% rubbing alcohol, place the soaked paper over the end of the straw, and blow clean (hopefully) CO2 into the bottle before racking the wine. What do you guys/gals think of this idea. It may not entirely sanitize your breath, but the high alcohol content of wine should keep it from getting infected.


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Old 01-21-2007, 12:59 PM   #2
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If you bottle up to the top of your bottle and cork it you don't need to worry about having too much air inside to cause oxidation. Breathing into the bottle(even with some sort of attempt at sanitising the breath) isn't a good idea - I'm sure human lungs aren't that efficient at processing the air we breathe anyway, you'll be blowing mostly 'air' with added bacteria back into it.


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Old 01-21-2007, 01:58 PM   #3
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A properly aged bottle of wine benefits from very very slight oxydation, provided by the small amount of air in the ullage, and by the natural exchange through the cork itself.
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Old 01-21-2007, 04:35 PM   #4
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I'm pretty sure we exhale oxygen while we are breathing. If not CPR wouldn't work to well.
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