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Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar?
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It definitely won't go "bad", as in turn into something that could make you sick – nothing as high in proof as any full strength spirit really can. It will oxidize a bit and could potentially change slightly in flavor, but it's unlikely to be anything major or off-putting. If you wanted to get fancy, you could get something like Private Preserve or a similar product which uses inert gas to displace all of the oxygen in your bottle.
My advice would be this:
1/ buy a can of Private Preserve, which is a canned, neutral gas designed to flush the oxygen out of wine and spirit bottles so as to avoid oxidation and thus, spoilage. It's not very expensive and it works incredibly well when used correctly.
2/ Spray the stuff into the bottle and immediately re-seal the bottle using its original cap, assuming said cap is in good condition. If it isn't, find a suitable replacement (before you spray the gas).
3/ Seal the bottle for the foreseeable future using bottle wax, which you'll find on Amazon or at winemaking supply stores. No need to buy a ton of the stuff, just enough to completely coat the top of the bottle and the surrounding neck. Wax has been used for centuries for this specific purpose and we still haven't found a better solution for long-term bottle sealing.
p.s.: get the good bottle wax, the kind winemakers used to use. The good kind is hard to the touch and chips and breaks easily. The not-as-good kind feels like plastic and peels off instead of breaking cleanly. Both types will work, but the first kind is better.
4/ Store the bottle upright (not on its side) in a dark room with as little temperature variations as possible, just like you'd store wine (except wine is stored on its side, unlike spirits). A cellar is generally the best option, if you have one.
5/ When the day comes, remove said bottle from storage, break the wax seal and enjoy a drink in front of a chimney fire or something just as cool and tell the kids cool war stories about their dad.
Sorry for your friend. Hope this helps.
Be safe!
No idea if it works but if you plan to have bottles open for a while, this preservation spray is an inert argon-based gas that reduces oxidation. Same stuff that goes in a Coravin, if you’ve seen those. I’ve got it in a few bottles that I know I’ll drink sparingly over time
Thank you all for your feedback! To address a few common themes I see in these comments:
- Many people are suggesting alternative sources of CO2 or other gasses that like argon or nitrogen that will serve the same purpose. All your ideas are great, and would definitely work. Especially something like wine preserving spray, which is basically designed to do exactly this. Credit /u/jimbojonesonham
- Several folks are under the impression that I put baking soda + vinegar into the ferment. I should stress that I just poured the CO2 gas off the top.
- Several people are asking why I've elected not to use an airlock. This really comes down to personal preference. This would be a perfectly good application for an airlock lid. This ferment (unless it is too spicy, which it may be) will probably get going quickly enough that most oxygen would be expelled through an airlock sufficiently quickly to keep any mold from appearing. However, the airlock strategy comes at the cost of being able to actively release gas once or twice a day (i.e. "burp" the ferment), which, in my experience, is indispensable as a proxy for the progress of the ferment. Whenever I decide a lactic acid ferment is "ready", it isn't because some set amount of time has passed, but because of the amount of activity I can perceive by way of continual burping. Ferments are sensitive to temperature and initial conditions, to the extent that you can't always expect a given ferment "recipe" to take X amount of days. For me, airlocks introduce too much guesswork into lactic acid ferments. That said, I do appreciate them for any ferment that involves significant sugar and especially yeast. These ferments often go longer, and produce TONS of gas - enough to give you a visible sense of progress, and enough to otherwise blow up your mason jar. I will go for the airlock in these cases.
https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18/ref=sxts_rp_s_a_sp_1_0?content-id=amzn1.sym.64e11163-3576-4607-b37f-4b1d855745f7%3Aamzn1.sym.64e11163-3576-4607-b37f-4b1d855745f7&crid=22LF97V46V82I&cv_ct_cx=win.... Maybe try this? I've never used anything like this so I can't say it'll work but maybe a solution. Honestly I think your best bet would be to just buy a three litter jug rack into that and call it a day but everyone must choose their own methods and figure out what works best for them.
Ahh, I thought you meant a dedicated wine fridge -- that's a common question here. You'll be okay for 1-2 days, but you'll have better luck with a can of inert gas (often argon, but not always). They're about $12 on Amazon US and you only need to spray for 1.5 seconds so a can goes a long way.
Just a heavy gas spray- forces the oxygen out of the bottle (preventing oxidation which leads to spoiling). Private preserve (Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_api_i_9SP5ZJC7MTHE513MH3GN) is just an example
There's a little bit of nuance to this, and that is with regards to how full the bottle is. If you open a bottle and use 2-3 ounces, there's not a ton of oxygen in the bottle and it'll probably last a long time in the fridge.
A bottle that is 1/4 full, on the other hand, will oxidize much more quickly.
I'll sometimes split a bottle into several smaller bottles (using my simple syrup bottles) so that the majority of my vermouth is essentially unopened.
If you wanted to get real fancy with it, you could use inert gas to protect from oxidation. This will work much better than a vacuum stopper.
Grab a can of this stuff from Amazon. A 1.5-2 second blast of gas works way better than the Vacuvin in my experience. There are tons of sprays per can -- the stuff is dirt cheap.
https://smile.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18/
I’ve had a 750 ml bottle of Cocchi di Torino in my fridge for 5-6 months kept pretty fresh with this stuff:
Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_api_glt_fabc_E2CZ6J4230904RN1CMF0
Not sure about retail availability in Norway. In the US that’s $10 per can. I’ve used one can to preserve maybe a dozen bottles of wine in addition to spraying some in the Vermouth every time I get it out. Very effective and inexpensive.
Hmm, I wonder if you could store your bresaola in a plastic tub that has been purged of oxygen with a wine keeper:
https://www.amazon.ca/Wine-Enthusiast-Private-Preserve-Preservation/dp/B0000DCS18
Purge the container with inert gas. Alternatively vacuum bagging would help.
Maybe CO2 would work too. Maybe try an experiment putting a slice of meat in a plastic container next to a cup of club soda. As the soda offgasses CO2 it'll slowly displace the air in the container. Maybe poke a pinhole in the lid so the lid doesn't get pressurized and blow off.
When I get deli meat I ask the staff to pile up the slices instead of spreading them out on the sheet of plastic. I find that piled up slices don't dry out as fast as slices that have been spread out. They look better spread out and it's easier to lay them down on a charcuterie board when they're already spread out, but I don't like how they dry out faster.
It stands to reason that piled up slices would offer less surface area to volume ratio to oxidize too.
What you do is divide it into 2-3 month supplies. I have it divided into 2 oz amber glass bottles leaving about half an inch at the top and hit it with this to displace the oxygen. Then cap tightly and pop in the freezer. My working bottle I keep out in the cabinet with my other supplies.
My brother hipped me to this stuff and I’m a believer.
Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_api_glt_fabc_A5VAGG6CC3YMPD3PFGC7
This combined with the fridge keeps vermouth good for months.
Oh nice. I might go get one. For full bottle, I've had good luck with this stuff. Purges the oxygen so the wine lasts longer. The can is super light though lol, like light enough they have a warning on the side that it feels empty even when it's full.
This stuff right here. Oxygen is the enemy of wines and such (and what makes vermouth spoil most of the time) so this is a mix of dense gases that you "spray" into the bottle before closing and storing. The gasses settle and displace the oxygen, preserving your vermouth (or whatever) for a longer period of time.
I believe this is one of the recommended ones, can't recall. I have a 100mg/ml in pg 1 liter sitting in the bottom of the fridge which at 18mg/ml will last me 5 years. By then I ought to be down to 0mg. Next month I get the bottles to portion it out into smaller bottles to freeze and one working bottle once I calculate how much I can expect to use in 2 months time before I pull another out of the freeze.
https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
The decay of rubber is largely due to ozone exposure. Small amounts of atmospheric ozone cause rubber to crack slowly.
If you've got some of this precious rubber and you need to store it for awhile, put it in a mason jar and purge it with an inert gas.
There are inert gas products for wine preservation which will probably work well to displace ozone and oxygen in your mason jar:
https://www.amazon.ca/Wine-Enthusiast-Private-Preserve-Preservation/dp/B0000DCS18
What's a good way for the casual brewer to experiment with purging bottles when bottling? I can't be doing with massive gas cylinders and that at this stage. Would this sort of thing work well?
I use this one, and always try to stock up 375 bottles when I find them
Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar https://smile.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_api_i_jonzFbCEN9KD1
I’ve heard of different products that really improve the lifespan after it’s open. Preserve sprays like this one force oxygen out of the bottle which helps keep the vermouth from going bad. I’ve never used it myself but I’ve heard rave reviews.
Thanks for your comment. Are you referring to the AirMini HumidX or to other HME? In any event I wonder if using an inert gas in a sealable plastic bag would work. At some point, of course, the cost and hassle of trying to stretch the life of the HumidX or HME outweigh the benefit. Might be worthwhile to experiment with this and a sealable container https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18.
I keep my CXT in the freezer. Even after a year, my last liter (100mg/mL in PG) was still fresh and clear as ever. My current one is close to 6 months in, and showing no signs of oxidizing. I spray a few shots of this in it after re-filling my working bottle. Not sure if it's helping for certain, but I've had ZERO issues with oxidation when using it. I used to have a 120 mL working bottle which started showing some pinkness after a couple months, but I wasn't using the preservative in between mix sessions. Now I use a 30mL nice bottle for mixing, I don't preserve it, nor do I have problems since it gets freshened up once a month.
I know I say it on this sub all the time, but I can't see there being a better nicotine than what you get from Carolina Extracts. I've read countless horror stories about people getting dicked around by Nude Nicotine. (shipping times, incorrect base or strength, leaky bottles, shitty/no customer service, etc) I've also read plenty of other testimonials about people getting nicotine that is brown and harsh from numerous other vendors.
I have no affiliation with CXT, but I feel like if everyone here got their nicotine from them and stored it properly, we wouldn't be having a nicotine discussion every single day. Just my 2 cents.
EDIT: nothing against you or OP, I just went on a little tangent, and also realized OP in the UK so I don't know if he can even get CXT. I would have to imagine there has to be a similar company over there than cold presses their nic.
I'll assume you are talking about wine, with an alcohol content of less than 18%. Above that level bacterial oxidation is not much of an issue. Yes it is posssible, and not all that expensive
Amazon.ca has the exact same product as in sidebar and it's 12 bucks. https://www.amazon.ca/Wine-Enthusiast-Private-Preserve-Preservation/dp/B0000DCS18/ref=sr_1_fkmr1_3?ie=UTF8&qid=1478659198&sr=8-3-fkmr1&keywords=argon+wine+preserver
But overall, I agree with leapinglabrats, especially the part about splitting it up into smaller bottles.
One way to do it is to do what /u/PCnerd73 said. I've heard it's used by flavour manufactures and this process is called pre-steeping. You can do it with different stages of preparation (pre mixing your base, different flavour profiles, the whole recipe, etc.) and supposedly results should vary depending on your process. I've never gotten into experimenting with that so I can't really give any more advice.
However as everyone said no matter what you do and what process you use, this much juice will probably be exposed to too much air over time. I had the same attitude as you before (that oxidation wouldn't really be such a big problem for me), but after a period of time it really does become noticeably intolerable and lesson learned there. Purchase a 50 or 100 ml black plastic bottle (depending on your usage levels, so you don't have to open the "main" jar too often) where you'll keep your liquid for current use, and the rest put in the refrigerator. You should also buy some Argon (https://www.amazon.co.uk/Private-Preserve-Preserver-Prevents-Oxidation/dp/B0000DCS18/ref=sr_1_1?ie=UTF8&qid=1463908614&sr=8-1&keywords=argon+wine) which is used in wine preserving. You spray it into your main jar once you take out liquid, and put it back in the fridge. As far as I know Argon is a heavy gas (which should be inert in our case), so what it does it push out all the oxygen out of the bottle, which in turn helps with preservation.
So to sum up all three - argon pushes out the oxygen, you keep it in the refrigerator which is a dark, cool place, so the three killers of e-liquid -- heat, light and oxygen, are being taken care of. That way you can preserve your liquid for a much higher period of time.
You can get a $10 bottle of argon normally used for wine preservation.
EDIT: link
I was given a few air canisters of nitrogen as a gift.
http://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
The thought was I could open a bottle of wine, drink half the bottle, and by using the nitrogen, could remove much of the oxygen out of the bottle and preserve the bottle for a 2nd use.
I wonder if the same concept would work to better preserve an expensive/rare whiskey that's a quarter/half full.
That's what the movies keep telling me!
Honestly though, never put bourbon in a decanter for a long period of time. The oxidation will fuck up your whiskey. I store mine in their normal bottles and sometimes use Wine Saver to keep them long term.
I would just transfer the nicotine as quickly as you can (there's a word for this process, but I can't think of it right now). Syringes, funnels, whatever then after you make the transfer spray some this in the bottle of nicotine.
In my experience, replacing the cork prevents fruit flies and dust, but that's about it. Once a natural cork has been removed and you stuff it back in, the irregular surface allows oxygen to move in and out fairly easily. A silicon wine stopper is far superior in this sense.
Downside is simple - it won't last as long.
My personal favourite inexpensive option for wine preservation is using an inert gas to displace the oxygen in the bottle, like with the product linked below. Oxidization is the main process that makes opened wines go bad. While a little oxygen can do wonders for wine (that's the idea behind decanters, aerators and letting the wine "breathe"), too much can turn it into vinegar. By covering the surface of the wine with an inert gas, the wine does not come into contact with the oxygen, and a half empty bottle will remain drinkable for a few weeks. This is assuming the bottle is kept upright and not moved around frequently.
http://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18 .
The one in "All About Nicotine" from the sidebar -
I ordered from .ca, but it's the same stuff :)
And if you are feeling really fancy, get some inert gas to displace the oxygen in the 100 mg/ml bottles. But as AB said, cut your 100 mg/ml into a more tolerable working dilution. It's a lot easier and safer to measure out 5.0g of 12 mg/ml than 0.6g of 100 mg/ml for a 10ml tester. If you dribble out 12 mg/ml, it's more of a "wipe it up and move on" scenario. I only use the 100 mg/ml directly for 120ml+ batches.
Actually it's not about filling the bottle up with something other than oxygen, it actually works in a completely different (and for a physicist, fascinating) way.
The can contains a mixture of argon and other inert gasses that are much heavier than air or pure oxygen. So when you spray them into the bottle, the mixture sits on top of the whisky, creating a barrier between it and the oxygen in the bottle. So instead of filling up the entire bottle with the mixture, you only need a couple of squirts to create that barrier between the whisky and air.
<strong>This</strong> is the stuff I've used, good for 200 uses or something ridiculous due to the fact you need such a small amount.
Minimize headspace in whatever container you are storing it in. If this isn't possible, check out this stuff called Private Preserve that you can use to replace the air with inert gas.
They do sell 4 packs of 6 ounce bottles of reasonable-ish quality wine that sounds like it would fit your needs. If you have specific wines you like due to the flavors they impart to the dish, another option is to pick up a bottle of Argon for wine preservation (something like this https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18/ref=sr_1_14?keywords=wine+argon&qid=1575745328&sr=8-14 )
Wine spoils due to oxidation and the argon is a heavier, neutral gas that forces the oxygen out before you re-cork it (and chuck it in the fridge after open for additional preservation as lower temperatures slow down chemical reactions). Usually you can get a couple weeks to a month out of a bottle if the argon is used properly. There are also inexpensive vaccum seal pumps for wine but... they never worked quite as well for me.
Also, wine isn't completely dead when it's "gone bad" (oxidized). You can save it in the fridge and use it to make sangria for your friends or even make your own red/white wine vinegar out of it.
Source: Professional Alcoholic and former winery/wine bar guy.
I agree with you but I think that the sidebar of DIY_eJuice is a little overdone. Sometimes the attitudes over there remind me of a bunch of guys sitting around an IT shop chastising the users for not reading the internal company documentation and then begrudgingly providing support to the retard who can't use a computer. I read the side bar when I started mixing multiple times and did tons of research through other resources and what really would have helped me get to where I am now 9 months later when I started would have been things like this:
mix using the scale method
www.bullcityvapor.com has tons of flavors and repackages them into little dripper containers (so you don't have to buy pipettes). I have a ton of flavors from my first Wizard labs order that I never use because I hate having to use pipettes for them.
http://e-liquid-recipes.com/list?q=&exclsingle=0&sort=score&direction=desc there is your calculator, a place to store your recipes, and a great source for recipes (tons of crossover by username to reddit)
get your nicotine base from http://www.carolinaxtract.com - it is the smoothest I've found. They sell 120 ml "samples" of 100 mg for about $30 shipped and I have settled on using only VG as a nicotine base
Use gloves when handling nicotine and store it in the fridge or freezer. I break mine up so that I have access to a 30 ml bottle in the fridge but keep the rest frozen. For and even better preservation technique use this - https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18?ie=UTF8&*Version*=1&*entries*=0
Buy Essential Depot brand VG from Amazon - it's what a huge percentage of DIY mixers use
See all the recipes with flavors that contain the warning about diketones in the e-liquid-recipes.com link sorted by top ranked above? That's part of what makes them good
I realize that the technology surrounding mixing and vaping in general is changing very quickly. I also think that part of the reason new mixers come to DIY_eJuice and ask stupid questions is that they are overwhelmed with old or outdated info. Anyway, like I said I totally agree with you and maybe this short list will help someone else. I probably threw out 1-2 Liters of mixed juice learning these on my own.
This is always the right (first) answer. You can preserve wine well for $11. Coravin is a completely different use case than wanting to extend an open bottle for a while. I generally finish bottles with my wife also enjoying wine and I always keep a can of this stuff around. It works fine.
I have a couple of cans of wine preserver specifically for this. Its real simple
https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
I've been using this stuff and keeping the vermouth in the fridge and it seems to last for months.
I've had that happen before. My next batch I will use https://www.amazon.com/gp/product/B0000DCS18/?tag=213995-winenecessities-20
to purge my primary if I need to remove the bubbler and purge my secondary after racking
You can use an inert gas like argon to help displace oxygen from the bottle. Argon is heavier than oxygen and will settle on top of the liquor. Private Preserve is one such gas: https://www.amazon.com/dp/B0000DCS18/.
I use it for wine and liquor.
I wanna say mostly argon, but these appear to be a mix of inert gases
https://smile.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
voiceover: $11 saved me hundreds on vermouth! www.amazon.com/gp/product/B0000DCS18
Yeah, top that off with some CO2 from the tank. If you don't have a CO2 tank (yet, lol), you can use one of these: https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
This is what I have seen suggested a lot.
https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18/
Most wine preservers work.
Yeah, you really don't want high nic base to be in contact with metal for long periods of time. Amber GLASS bottles with polycone caps are the best way. As for the spray, you fill your bottles up to about 1 inch or so from the top then use the wine argon/inert base spray to displace the oxygen just like you would for wine.
https://www.amazon.com/dp/B0000DCS18/?coliid=I35GC8AVY4FIZ9
The images show you how this is used.
You don't use the wine cap thing, you use this. This seems to be the one talked about the most in the DIY subreddit.
https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
I believe you can use this to displace the oxygen instead of vac seal. oxygen displacement
>argon
Very interesting. Does it have to be pure argon or would something like this work ?
https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18?th=1
Fridge plus you could use wine saver gas. People use it for wine and liqour preservation of flavor/aroma. Same deal with cologne. https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
I would maybe try something like this: https://www.amazon.co.uk/dp/B0000DCS18/ref=cm_sw_r_cp_awdb_imm_t1_jaG6FbBVQRM95
Essentially it uses inert gas to replace the air in the space in the bottle; the idea being that it will oxidise less.
Wine preserver/argon. I've used this one in the past with some success. I usually only have in secondary for about a month though https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_apa_i_ODWNFbX3V32JK
Not a bad idea to use a wine preserver if you have too much headspace. I've used this one in the past with some success. https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_apa_i_ODWNFbX3V32JK
This stuff works really well to keep my vermouths from going bad too quickly. One bottle lasts a long time too
Yes, it’s a combination of gasses...Nitrogen, CO2, and Argon.
This is the one I use:
https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_api_i_DUyeFb1DVEZB0
Aaah Ok OK! What I just bought off Amazon is this bad boy:
https://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
​
And planned to spray that in at some point. Right now, it's still bubbling in the airlock and fermenting so I shouldn't need to do anything yet correct? Is it correct to assume that once I remove the fruit, and rack finally that I can spray that in and let it sit?
You can do both. The water will dilute like others have said, which could cause your yeast to pick up fermentation again as well. I wouldn't trust that the CO2 from the water would gas off and purge the headspace, but it is an interesting idea.
You can flush with CO2 if you have some equipment to do so. Know that it takes more gas than you would think to really flush the oxygen out. Even still, some say too much CO2 exposure can cause off flavors, but I think this might only occur when it's under pressure. Wine producers often flush headspace with a combination of inert gasses (co2, nitrogen, argon), and such mixtures can be purchased.
Personally, I think pure CO2 flushing is fine, but the less headspace there is the more effective it will be. Clear glass marbles are often used to fill the extra space in fermentation vessels, but be careful they don't break the vessel.
Also, here's an interesting article about oxygen exposure in wine bottling: https://ohiograpeweb.cfaes.ohio-state.edu/sites/grapeweb/files/imce/pdf_wine/4.%20Dissolved%20Oxygen%20During%20Bottling%20.pdf
Amazon. Just search argon spray or wine preserver spray.
Get yourself some of this for your nicotine bottles.
Dark glass container with a good seal, in the freezer. After use, top off the bottle with argon gas (this will work too) before resealing it.
Amazon argon wine saver spray.
http://www.amazon.com/Private-Preserve-Wine-Preservation-Spray/dp/B0000DCS18
N2, CO2, Argon
I buy the 3-pack but it's cheaper at my wine store locally.
Wine preservation spray might do the trick.
Those look very similar. Have you ever tried re-flushing with nitrogen? Perhaps using one of these doohickeys? Or is this just a waste of money?
If you're that worried about oxygen, add some of this
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