I’d break it up into little 8oz jars, backfill with an argon wine preserver, cap it, and keep it in the freezer. Let the contents warm up to room temp before opening to prevent condensation on your isolate. Keep an even smaller “working jar” that you refill every now and then from the jars in the freezer. Any time a jar is opened, give it a little blast from your wine preserver can.
4 Likes