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What kind of gas should I use when I have a significant area exposed to oxygen? I've heard co2 is no good as it tends to infiltrate the wine. I've been told argon and nitrogen ( I think) are a good mix and will not settle into the wine. Does anyone have any recommendations or a how-to for...

So I just started two new batches... Blackberry 1.09 SG 3.39 PH Free SO2 38 ppm TA 3.1 ppt Everything looks good, tastes great, acid is low. I added enough to the batch to get the TA to 5.3 ppt, resulting in my PH dropping to 3.01. Blueberry 1.085 SG 2.97 PH Free SO2 41 ppm TA 1.6 ppt...

I need to be able to consistently back sweeten my wine year after year, producing the same wine. How can you do this on a commercial basis? Also, when experimenting with wine, what variables do you change other than SG? Will different PH, SO2 levels, TA change the taste appreciably? Thanks...