Inert Argon Wine Preserver
A puff of inert gas to fill headspace and lock out oxygen.
≈ $14–$16price range
When you rack and end up with extra headspace in the carboy, that's air — and air is your enemy during aging. A short blast of argon (heavier than air) settles on top of the wine and pushes oxygen out.
Cheap, lasts a long time, and one canister handles dozens of rackings.
Where to buy
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Solves the 'I lost half a gallon to lees' problem without needing to buy a smaller carboy on the spot.
Anyone doing extended aging or splitting batches.
- Pressurized argon gas canister
- Lasts ~120 short uses
- Heavier than air — sinks onto wine surface
- Food-safe inert gas
Goes well with
Fermentation$35–$383-Gallon Glass Carboy
The small one. For half-batches, top-ups, and second-stage racking.
Fermentation$48–$556-Gallon Glass Carboy
The big jug. Where wine lives between fermentation and bottling.
Transfer$18–$20Auto-Siphon + Transfer Tubing
Moves wine from one container to another without a mouthful of sediment.