I have a 7.5 gallon french oak barrel, but only a 5 gallon wine batch (experimental batch using frozen Cab must). The specific gravity is ideal right now, so I really would prefer not watering it down, and would prefer not to have to worry about topping off constantly. What I was thinking of doing is taking a plastic bag, punch several holes in it, and then put in some oxygen absorbers (5 x 2000cc) with a tell tab (indicates oxygen presence by color). I would then suspend it into the barrel using a string. Ox absorbers are also very cheap (< .25 each), so the cost is reasonable...
The advantage of this method (in theory) is not only does it remove all of the head space oxygen, but it would also continue to absorb any additional oxygen due to evaporation. Also, seeing as they do not have any taste whatsoever, then should not affect the taste while the would provide allot of insurance against any spoilage potential.
Can anyone come up with any reason why this is not a good idea??
The advantage of this method (in theory) is not only does it remove all of the head space oxygen, but it would also continue to absorb any additional oxygen due to evaporation. Also, seeing as they do not have any taste whatsoever, then should not affect the taste while the would provide allot of insurance against any spoilage potential.
Can anyone come up with any reason why this is not a good idea??