Preventing oxidation at racking/bottling

[Bartek Knapek]

I’m curious how common the practice is of purging tanks, tubes, and bottles with an inert gas during racking and bottling cider. I’ve read that it’s highly recommended for wine — does it also have noticeable benefits for cider? Do you do it that way?

//Bartek

[Wayne Bush]

Sorry for the late reply Bartek, but I try to flood all of my tanks with CO2 during blending, bottling and racking--including the receiving tank and tank being emptied (I use floating lid tanks), the blending tank and the small tank on the bottler.  I think it helps prevent any oxidation during the racking and bottling process.  I don't know how to measure the impact, but I learned from experinece that not taking steps like this to prevent contact with oxygen results in a less good cider.  I don't bother to purge the hoses with CO2 since the cider pushes out the oxygen when it starts to flow.  

[jeff.k...@gmail.com]

I do much the same as Wayne.  I don't have floating lids, but I bleed a small flow of CO2 into the emptying tank as the cider level drops.  

/Jeff

[gareth chapman]

I don't think it matters. Momentary oxygen exposure isn't really a concern.

I have never worried about it. 

[Bartek Knapek]

Thanks for the feedback!

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