I've decided to bottle a Saison currently in the works. I find with Saison's and/or Belgians in particular, the CO2 from bottle conditioning appeals to my taste much more than kegging them. I bought an air attachment today that I intend on fitting to regulator hose to shoot my bottles full of CO2 before I fill them from the picnic tap. Does this sound like a viable procedure to curtail 'some' O2?