I just can't get over that 60-90 minutes time frame. Not sure I would want to expose my wine to that pressure for that long. I think I'll stick with racking 3 or 4 times with a vacuum pump and being generous a total of 15 minutes and there is no more CO2. With appropriate levels of SO2, I don't worry about the Oxygen that may get in (and some say it's good for it to get into the wine). Each to their own.