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 gassing/degassing open areas? Also, what do commercial wineries use to adjust sugar content? I'm assuming syrup? Thanks for any suggestions.