Reddit Reddit reviews Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar

We found 52 Reddit comments about Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar. Here are the top ones, ranked by their Reddit score.

Dining & Entertaining
Kitchen & Dining
Home & Kitchen
Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar
FRESHNESS PRESERVATION: Removes all of the oxygen from an open bottle, keeping the wine oxidation-free, allowing the wine to maintain its bouquetSAFE AND SIMPLE: System uses 100% inert gas (non-toxic,) a balanced mixture of carbon dioxide, nitrogen and argon to remove all of the oxygen from your opened bottle in four easy stepsPROFESSIONALLY RECOMMENDED: Endorsed by some of the world’s best-known wine critics and used by restaurateurs and wineries around the world; the essential wine accessory, second in importance only to the corkscrewRE-CORK AND STORE: Re-cork Immediately after spraying wine Preserver and store upright to keep the protective layer of preserving gas on the surface of the wineINCREDIBLE VALUE: 120 uses in each can; An easy affordable way to enjoy fine wine by the glass
Check price on Amazon

52 Reddit comments about Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar:

u/JamesAGreen · 10 pointsr/mead

It takes quite a bit of effort to oxidize mead while racking. Just to give you an idea, we "rack" our meads with a large pump at the rate of several tens of gallons per minute (and at this point in time there is also a fair amount of off-gassing of dissolved CO2). I recommend you invest in a sterile siphon starter. You should try and plan on having enough mead going into secondary to fill whatever secondary/tertiary vessel you have well into the shoulder/neck (to minimize oxidation at the mead/air interface). If you don't quite have enough mead, you can add sanitized glass marbles or you can 'jacket' the mead with a layer of CO2 if you have a tank (if you've force carbonated a beer before, or something). Another (cheaper) option is to buy a can of wine preserver, which is a mixture of argon, CO2, nitrogen, etc (non-oxygen gases). The can is very light, and most people think the can is empty when they buy it - it is not. It comes with a WD-40-style straw and instructions for how to use it - but you could use it to jacket a carboy just like a user of a CO2 tank.

Cherries can be really delightful in a mead. I recommend using dark, tart/sour cherries (e.g. Balaton cherries, Montmorency, any nice morello-type cherry you can get your hands on). These can be pitted or unpitted, or you can use pitted cherries with some number of pits added back to the fermentation (use sparingly). Most people will recommend freezing the fruit for a week or so and thawing, although if you can purchase pitted, IQF/frozen fruit that can be nice, also. Ground shipping would be cheaper if the temperature is below freezing where you are this time of year. I recommend using a muslin bag or other fruit-containment device in your primary bucket - this will make racking easier and "cap management" a little nicer, also. If you use a copius amount of cherries in primary, then you can also expect that it will be eminently drinkable in 3-4 months time (with the proper yeast selection, of course, e.g. 71B-1122 or another low-nitrogen requirement yeast) but one which will also age extremely well - the fermentation will be extremely healthy because the yeast will scavenge cell-wall materials from the fruit's own cells, and the fruit also adds nutrients and a buffer against rapid changes in pH. Ferment at the bottom of the temperature range for this yeast.. In terms of honey and amounts, you can learn the various mead calculators on the sidebar, but in the end you will need to suss out how much residual sweetness you need to balance the tartness from the cherries, and also for your personal taste in residual sweetness. This can also change depending on the alcohol balance, determined by the yeast strain you select.

Star san is awesome.

Giving fresh, clean water to your cats is vitally important before you make mead with them. This way they are tender and hydrated, and I find the honey and cat flavors are well integrated and age well. If you are really serious about making a cat mead, see if you can find free-range cats from a local farm. I find the alley cats and other urban felines give the mead too many barnyard-esque, horse-blankety, and even phenolic off-flavors.

u/holemole · 10 pointsr/bourbon

If you're really concerned with oxidation, I'd just pick up a bottle of this.

u/fredb999 · 7 pointsr/cocktails

It's not gonna last forever no matter what ya do. But the best way to keep it fresh is to keep it refrigerated and use one of those inert gas "wine savers" or a wine vacuum gadget. Here are some links:

Wine vacuum

Wine preserver

u/pacoverde · 7 pointsr/electronic_cigarette

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

  • 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.

  • 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 - 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 -*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 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.

u/ChalkyTannins · 6 pointsr/wine

Argon gas preserving is by far the best way... can keep wines fresh for a week or longer...vacuum savers only increase the life of a wine by about a day.

u/bpi89 · 6 pointsr/whiskey

Are they all unopened? For unopened bottles just keep them upright, in their boxes, and at moderate temperatures (room temp inside is fine).

If any are opened then maybe look into a wine preserver that uses inert gas like this, for the next time they're opened. Don't open for the sake of spraying them, but for any bottles that are less than 3/4 full, next time you open them to have a drink, spray the inert gas preserve in there as directed and that will help prevent them from oxidizing further.

u/wkndgolfer · 6 pointsr/Scotch

Buy a bottle of wine preserver at Total Wine or Amazon, like [this] ( I opened a bottle of 'Fiddich 18 about a year ago and after I drank about half of it I used the wine preserver and put it in the back of my cabinet. Had a dram last night and it was fine...which reminds me, I need to go use it again before I put the bottle back in the cabinet.

u/cludinsk · 3 pointsr/rum

The gas seems to work well imho:

u/mfeds · 3 pointsr/Scotch

You can use something like this:

Everybody's opinion is a lil different but general consensus the last few similar posts seemed to say that most bottles are fine until they are maybe 1/2 to 1/3 full and then you might focus on finishing them off. If a bottle is open but almost full most people seem not to worry but you can use a preserver spray on any open bottle and it will put a layer of inert gas on the whisky keeping oxygen away.

u/oakmalt · 3 pointsr/whisky

When the bottle gets about half empty I use a few sprays of inert gas to remove oxygen and add electrical tape to top for air tight seal. They are usually branded as wine preservers and pretty cheap. Re-apply after each dram and it works a treat. I've bottles open for more than 4 years with this method without issue.

Private Preserve Wine Preservation Spray

u/mfinn · 3 pointsr/Scotch

10 bucks for more than you'll use in probably 2 years. Nitrogen is completely inert and a better choice than CO2 in a non-carbonated beverage...this is a mix of Nitrogen, Argon, and CO2 and I think a better "cheap" option thank straight Nitrogen or the marble route.

u/WubbaLubbaDubStep · 3 pointsr/Scotch

This seems like a lot of work, and potentially risk cracking your bottle when you drop them in, or cracking a glass when you pour it out.

If you're concerned with shelf-life, I recommend purchasing an inert gas spray like this. It will dispel oxygen and should increase the life enough to hold you over.

u/goldfish18 · 3 pointsr/DIY_eJuice

I am not a new mixer, but this is something that new mixers might have a question about in the future.

I ordered nicotine from a place I have not ordered from before to see how other nicotine stacks up to my current nicotine (Nude Nicotine Nude Armor v2). I ordered this from Heartland Vapes thinking it was a great deal and Chemnovatic is the same nicotine that other trusted vendors have supplied in the past.

The newbie part of this is that today happens to be one of the hottest days this week where I live (Southern California). It also just so happens that today is the day my nicotine will be delivered so it will be in the hot sun all freaking day until I get home from work at about 6pm. We all know that nicotine has three kryptonites which are heat, light, and oxygen.

Here's what I am going to do in order to try to make sure my nicotine has't gone bad. Immediately when I get home I'm going to open the container of nicotine and give it a smell as well as take a look at it. It should be relatively clear. It should not be any color. When smelling your nicotine don't want to stick your nose all up in the nicotine, but open it enough so that you can get a whiff as safe as possible. When I do that, I do not want to smell anything. If it smells off or fishy or if it smells like anything really, that's a bad sign. Next, I am going to draw up about 5-10mL of the nicotine and place it in an amber bottle to mix with later. Before putting the nicotine away for storage, I am going to decant the 120mL bottle into two amber glass 60mL bottles for storage in my freezer. Before capping and placing in the freezer, I'm going to spray some argon in the two bottles to displace any oxygen. I use this argon spray. I've heard storing nicotine in the freezer is not required, however I do not have AC and I have the ability and space for nicotine to be stored in my freezer.

Next step is to take the 5-10mL we got and use that in a shake and vape recipe that you have used before and enjoy. This is to ensure that the nicotine is good and if all goes well, there should be no taste difference from this recipe you just mixed up compared to when you've made this recipe before with your other nicotine source. When I am vaping that shake and vape recipe with the new nicotine, I'm looking for anything off about it. Look for an off taste, smell, and harshness. If all goes well, I will consider my nicotine fine. If there is something off about it, I will contact the vendor and try to sort it out with them rather than put them on blast in a post.

These are all steps you should take when you get nicotine in the mail even if it hasn't been hot as fuck.

TL;DR When you get nicotine in the mail, make sure it hasn't gone bad by smelling, looking for any off color, and mixing some of it into a shake and vape to ensure that it is ok. If you feel it has gone bad, contact the vendor to see what they can do about it rather than posting in this sub with your complaints. Always do everything you can to store your nicotine properly by avoiding heat, light, and oxygen.

If anyone else has anything to add to this, please feel free to do so.

u/sassafrasAtree · 2 pointsr/cocktails

Big subject for debate... however you should always buy the smallest bottles you can. Which always limits your choices to Martini in most places, unless you are lucky. Some say it spoils as quickly as regular wine. I say, keep it cold and it should last as long as a month or two. You can usually smell it when it starts to go off. Vermouth usually gets a bad rap, but that is usually because it is not fresh. You can also try adding nitrogen (

A good read on the perils of aged vermouth is here:

u/Adjal · 2 pointsr/Scotch
u/hapticsquid · 2 pointsr/ECR_UK

If you're TPD bunker stocking the freezer for some years ahead, ideally the smaller the bottles of nic base the better so you can leave the ones you're not using unopened for as long as possible. Also spreads your risk if one bottle does spoil for some reason. Downside, the smaller the bottle the more you'll pay per ml.

Darkstar did have a 5x100ml freezer pack (it's just 5 of their individual 100ml glass bottles as a multi-buy) but that option's not coming up on the site atm, I know they had it I bought one a month ago to fill up the last corner in a freezer drawer. 250mls are fine though and more economical, also a nice size for standing upright in a standard home freezer drawer (their 4x250ml is £44 c.w. £8 for 1 x 100ml).

I decant nic base into a working bottle, a 50ml plastic squeezy nozzle that also lives in the freezer. If the opened glass bottle of 72mg is 250ml or larger then I put some of this in the top of it to help preserve it. Not essential, I'm probably being overcareful but oxidation is the enemy I'd be pissed off if a bottle of my limited stock went bad when TPD doesn't let me replenish.

as a guide on how much to buy before next May, 500ml of 72mg base is enough nic for 5.95 litres of 3mg e-liquid.

Starting out, look at recipes from, recipe threads with recommendations and good feedback at r/DIY_eJuice (use the search and the sidebar before you post new threads there, or ask in the new mixers thread, if you don't then folk there are very salty with newbies), also for things with a good rating and comments. Also look at one shot pre-mix concentrates from Vapour Depot they have a bunch of different brands. Darkstar and Chef's Flavours in UK also have one shots premixes.

u/krnlpanik · 2 pointsr/Homebrewing

you can probably find a CO2 bike inflator from Walmart or something that might be cheaper and easier than marbles, but if you're in a pinch, i guess marbles could to it. They also have argon inert gas in a aerosol that you can buy for like $10.

u/Blaggy · 2 pointsr/DIY_eJuice

You can find them on amazon, for example. You can also check out wine making websites, there'll be sure to have em. Like e-juice, wine making has a huge crafts/hobbyist side so there'll be a lot of info about if you google.

u/rideandrock · 2 pointsr/mead

I’ve used the product here in a pinch when I haven’t had anything to top off with.

Private Preserve Wine...

u/zigmus64 · 2 pointsr/DIY_eJuice

You could transfer to a brown bottle that has had the air displaced with this stuff

u/shane_il · 2 pointsr/Scotch

You might want to try argon gas or such stuff used for preserving wine (like this). It's a nonreactive gas that's heavier than air so it sinks down and covers the booze which stops it from oxidising.

Summers get pretty damn hot where I am (upwards of 40C), and my whiskies do just fine in a cool, shaded cabinet. I've kept open bottles for 2 years or so before.

u/notyouravgredditor · 2 pointsr/bourbon

Keep it upright, make sure the top is air tight, and it will last for years and years. I have many 4-5 year old bottles I still crack open on occasion for an ounce or two.

When the bottle gets low, you can use Wine Preservation Spray (just inert argon gas in a can) to prevent excessive oxidation. The Argon is heavier than air, so a couple squirts in the bottle will coat the surface of the liquid with Argon so it doesn't oxidize.

Honestly, though, I like my bourbon a little oxidized so I don't use it until the bottle gets really low (like only a few ounces left), and at that point I typically say might as well finish it off anyways heh.

u/kale4reals · 2 pointsr/Homebrewing

I tried using a can of Wine Preserve and seemed to make a difference!

Edit: Private Preserve, this stuff:

u/abedmcnulty · 2 pointsr/wine

Private Preserve works great and is very cheap (comes out to less than 10 cents per use, insignificant compared to bottle price). Just be careful not to move the bottle once you've sealed it until you're ready to open it again.

The small bottles method should also work. Don't use a vacuum pump, most reviews say they don't work well, and you are pulling out the volatile compounds that give wine its aroma!

u/HandsomeBWonderfull · 2 pointsr/Chefit

I can't back this up with science, however I have had good results with making large batches of wine reductions and then storing them in that walk-in. I dunno about years, but it kept for well over a month. A lot of liquor stores sell smaller bottles of wine, usually they aren't really a vintage worth speaking of (same problem with boxes, although a lot of the nuances of flavor are lost in the reduction, you still don't want to cook with anything you wouldn't drink). If you want to use a wine worth bragging about there are different ways to keep the wine from oxidizing(?) or whatever ruins it with a can of something or a whole 300$ system which I guess is cheap considering what some people pay for wine.

u/Level41821 · 2 pointsr/mead

My first 4 batches ended up the same for secondary, i purchased this, and filled in.


u/mrhobo_rz · 2 pointsr/Scotch

I actually just found out that preservers are a thing. You can buy a can of a preserver (which is basically an inert gas) and this will help keep it from getting oxidized.

The basic rule of thumb is that once a bottle is about 1/3 full it's time to either use a preserver, or invite some friends over to finish it off.

u/goatnapper · 2 pointsr/electronic_cigarette

Yup, it's heavier than air, so it creates a barrier between the oxygen and the nicotine.

Updated thread on preserving the components:

u/pinkfloyd4ever · 2 pointsr/cocktails

Yes this! I do all of the above and i can stretch out my bottles of vermouth almost indefinitely.

I use this for what FunkIPA is referring to as Argon Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar (it does contain argon but I believe it’s mostly CO2)

u/pmrp · 2 pointsr/cocktails

In addition to buying vermouth in smaller bottles, I highly recommend quickly preserving the bottle between uses. This has changed my vermouth and wine game; I no longer have to stress about it tasting fresh even weeks after opening.

Private Preserve Wine Preservation Spray

u/arabidsquirrel · 2 pointsr/DIY_eJuice

Hi! Here is the shopping list I have compiled after days of reading here on this sub. If you wouldn't mind looking it over and telling me if I have forgotten anything or if I'm being dumb about anything, that would be awesome!

Vegetable Glycerin: Bulk Apothecary 10lbs - $25 shipped.

Nicotine: Carolina Extract 100mg/ml 120mL - $30 shipped. I already bought this, it delivers tomorrow. I used the Dada1 code at checkout for an extra $1.26 off!

Scale: American Weigh Scales LB-501 Digital Kitchen Scale from Amazon - $30 shipped, already bought.

From Wizard Labs
Nicotine test kit
Safety glasses
Menthol crystals 15g
10 pairs of nitrile gloves
(4) 30mL amber bottles with polycone lids for nic storage
set of glass droppers for same
(15) 10mL ldpe bottles for juice since unfortunately they don't have 10mL glass. I have a whole bunch of empties I can use, too.
Cart is about $38 shipped with the above

Pipettes [500 from Amazon - $11.24] (

Argon Spray from Amazon - $10

Flavors from Bull City Vapors about $35 for the below

TFA Wild Blueberry
TFA French Vanilla
TFA Sweet Raspberry
TFA Ripe Strawberry
TFA Vanilla Bean Ice Cream
TFA Vanilla Swirl
TFA Pear
FA Coconut
INW Raspberry Concentrate
FW Cherry Crush
TFA Cherry Blossom
TFA Dragonfruit
FA Lemon Sicily
LA Watermelon
FA Fuji
FA Forest Fruit
TFA Bavarian Cream
TFA Pineapple
INW Grape
a funnel

Other things I am forgetting: ___. I do have on my list to get some plastic applicator bottles from a beauty supply place or condiment containers to hold my VG in.

A note about me: I started vaping 5 months ago, I use an MVP 20W with an Aspire ETS tank, I vape at 5.3 volts and that is perfect for me. All of the vaping terminology about mods and attys (whatever they are) is completely foreign to me, but I am willing to learn. I like fruity flavors as you can tell by my list. I don't even like chocolate irl. Yes, I realize that potentially makes me a psychopath. I have tried a few dessert juices but did not like them at all. They were just weak tasting. My favorite juices have been Unicorn Poop by TVC, and Dragonfruit and Cereal Crunch by Cloudberry Vapors. To start out I got mostly fruity juices so I can basically get the feel for what on earth I'm doing and for how the flavors all work together.

So that's it, I will embark upon placing tons of orders tomorrow after work if I've got everything correct. Thank you SO MUCH to this subreddit, it's really an amazing resource!

u/Shatenfreude · 1 pointr/bourbon
u/T_Mace · 1 pointr/DIY_eJuice has the exact same product as in sidebar and it's 12 bucks.

But overall, I agree with leapinglabrats, especially the part about splitting it up into smaller bottles.

u/jarec707 · 1 pointr/SleepApnea

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

u/intelekchewal · 1 pointr/wine
  1. 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.

  2. Downside is simple - it won't last as long.

  3. 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. .
u/Daft_Hunk · 1 pointr/Whiskyporn

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.

This is the stuff I've used, good for 200 uses or something ridiculous due to the fact you need such a small amount.

u/Muppet_Mower · 1 pointr/Coffee

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.

u/BarryZZZ · 1 pointr/alcohol

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

u/wh1skeyk1ng · 1 pointr/DIY_eJuice

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.

u/AlbinoWino11 · 1 pointr/winemaking

All you need is this:

And a way to get that inside your keg. Using a female connector to the gas post should do it fine. Or just open the keg up.
If this doesn’t work for you then just get some dry ice - any airgas or boc or any other gas supplier will sell it. Or you can even have it bloody delivered for $10:

Or if this won’t work get some glass marbles to take up the space inside the keg. No air, no problem.

I don’t know what else I can say really - you just have to use your head and find a way.

u/jhp58 · 1 pointr/CFB

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.

u/wrugoin · 1 pointr/whiskey

I was given a few air canisters of nitrogen as a gift.

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.

u/findar123 · 1 pointr/whiskyinventory

Is this similar to the private preserve you use?

What's your thoughts on how it works?

u/MBaggott · 1 pointr/researchchemicals

Inert gas in small canisters like this is affordable and worth considering. I'd just get an airtight amber glass container, some dessicant, and fill it with gas and bags/bottles of the chemical you're storing.

u/engmia · 1 pointr/DIY_eJuice

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 ( 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.

u/chiefkeefOFFICIAL · 1 pointr/Scotch

Agreed here - Highland Park is great for working in the peat and smoke flavors that a lot of other bottles will hit you in the face with. I've had a dram of HP 18 (not enough) and just finished a bottle of HP 12 (one of my favorite daily drinkers) and they're both fantastic. Definitely enjoy this one slowly, maybe take a few drams and get some Wine Preserver and seal it back up if you plan on keeping it for a longer period of time. Maybe try some now, seal it up, and come back to it when you might have more experience with scotch.

Sorry for your loss, but congrats on your bottle. Sharing with family is a great way to taste it and enjoy what's been passed on to you. When my great aunt passed a couple years ago, I was given a great brandy and we all split the Dom P in her liquor cabinet, so that's always a great way to remember with your family.

u/cryospam · 1 pointr/mead

OK well I'll give you my recipe, here's what you'll need:

1 large stock pot 30-32 quarts is what you're shooting for. I got mine at Walmart for much less than this.

Yeast nutrient I prefer fermaid K but you can use Fermax, avoid DAP for a while it's kinda rough to dial in for a novice and can cause funky stuff to happen.

Campden Tablets

Wine Tannin

Some form of CO2, you can use Wine Preservation spray or if you paintball like me, fill your tanks up at the local place, and just use a regulator to dispense it.

WLP-099 for yeast. You can also use Wyeast 4347 if you want it to finish a bit sweeter.

You need a bathtub full of apples (not kidding) this is about ~100-150 pounds. I live in New England and buy cider apples for cheap money when they're in season from an orchard.

18-21 pounds of honey depending on which yeast you're using and if you want it to finish sweet or dry, I like to use orange blossom honey for this recipe, but anything light such as clover or some wildflower honeys will work. If you go with the Wyeast stuff stick with 18 pounds, if you're using the White Labs stuff and you still want some residual sweetness, go for 21 pounds.

A juicer to crush your apples. You could do this manually, but you will hate your life.

A Carboy stirrer or a Wine Whip You could use a super long stainless steel spoon, but in all honesty these do a much better job.

A big ass primary bucket this is what I use now, but if you've got a pair of 6.5 gallon buckets you're good too. I drilled a hole in the top for my "dry airlock" These open at 0.25 PSI, and they're both indestructible and cheap, plus you'll never have to worry about forgetting to fill your airlocks.

2 6.5 gallon glass carboys (these will be MUCH cheaper locally due to shipping costs)

1 All in One Wine Pump with a 10" house filter setup You can get the 1 and 5 micron filters cheaper on Amazon then the site they link there, and for the 0.5 micron finishing filter you get that HERE

Start with a bathtub full of apples with the stopper in, after the tub is full, fill around the apples with hot water. let that soak overnight to loosen up the dirt and hydrate the apples as well as you can. All hot water, no cold for this. Stir up the apples gently.
Wash the apples in bunches the next day, I have my kids help me with this, any ones with bad spots they put aside so I can either reject them outright or just cut the bad spots off. Cut the apples into quarters, only remove the stem and any leaves don't worry about the core or seeds or anything else. Any bad spots or worm eaten apples throw into the garbage.

Run all of the cleaned apples through a juicer. Put the pulp into your big primary bucket & put the juice into your big ass pot.

Heat the juice to 200 degrees, add 3 to 3.5 pounds of honey per gallon of juice (depends on what yeast you're using) and stir until well mixed (and still at 200 degrees.) This is to pasteurize the apple juice and kill any wild yeast or other microbes. Don't boil it, 200 degrees is fine. You should have about 7-7.5 gallons of juice from a full bathtub of apples plus a crapload of solids.

Add 1 teaspoon of Fermaid K nutrient, 1/2 teaspoon wine tannin, and 2 crushed campden tablets, stir that bitch up good.

Pour that on to the apple solids in each bucket. Mix it quickly, and make sure it's still at least 185 degrees F. This will pasteurize your apple solids. If it is under 185 degrees, then either pour in some boiling water and get it back to temperature OR siphon some juice out, reheat that stuff and pour it back. This is the ONLY time you can add ANY water, and if you're quick with the apple juice you won't need boiling water and it will turn out MUCH better.

Wait 24 hours.

Pitch your yeast. For this brew I make a big ass starter of the WLP-099 or the Wyeast 4347. With 3.5 pounds of honey per gallon plus the 100% apple juice liquids, I end up with around 35-37 Brix, giving me a high potential alcohol. The WLP-099 typically eats it nicely if step fed and aerated daily for the first week to give around 22-23% ABV while still finishing sweet with 3 pounds per gallon of honey and the Wyeast 4347 it will finish slightly sweet at around 20-21% ABV.

Let it sit on the apple mash for 30 days, for the first week use the Carboy stirrer to mix it up good, every 3 days add 1/3 teaspoon yeast nutrient for the first 9 days (so initial addition during creation of the must, and an additional 1/3 teaspoon on days 3, 6 and 9 so 2 teaspoons total fermaid K.)

Let the mash sit unmolested from day 12 to day 30.

Siphon that off into glass carboys for secondary.

For this step I normally pull the mead through a 5 micron and then a 1 micron filter (both in a single pass with my filtration setup) this doesn't remove the yeast, but it makes sure no apple particulate is transferred into your secondary. It will still be very cloudy though, to the point where it is opaque, that's fine.

Hit the carboys with some CO2, either from wine preservation spray or the paintball canister setup like I said.

This is where I add spices and any other flavor. I have made a number of differently spiced Cysers, but my typical secondary includes 1/16 teaspoon of ground cloves, 1/8 teaspoon cardamom, 1/4 teaspoon of freshly ground nutmeg, 1/2 teaspoon of freshly ground cinnamon.
After 30 more days I rack it off that, passing it once again through the 5 and 1 micron filters.

Then I hit it with CO2 to prevent oxidation and bulk age it. It doesn't move for at least 6 months, 12 if I can leave the carboys full for that long. After 2-3 months aging you can swap to a solid bung as you don't need the airlock anymore.

The mead will clear during aging. When it's transparent, it is ready to bottle. I do one more pass from my carboy through a 0.5 micron filter into another carboy, then siphon into my bottling bucket. I don't like bottling with my vacuum pump I suck at it and just make a big ass mess.

Yea it's a lot of work, but it's some of the best Cyser you'll ever have, and it's got one helluva kick so take care when you drink it.

u/3Vyf7nm4 · 0 pointsr/Homebrewing

If you're that worried about oxygen, add some of this