make your own degassing pump

[Onionman]

Good heavens; that's a lot of gas coming out of there! Astounding, in fact.

Interested where the overflow vessel came from - was it specifically made for vacuum operations or just a container with the right connector?

Now we need to know just how much better it tastes. Can you send me a couple of bottles, please?

Thanks,

Vin

 

[bobsbeer]

Well done. Although as you noted you could have spent a little more and got the pro version. I always degas, and the wine clears nicely. But how do commercial vinyards do it? I don't recall seeing massive vac tanks the last time I visited a vinyard. Or is it just our impatience that requires we degas to make the wine clear sooner? But I think I will stick with the good old shake.

 

[tonyhibbett]

In time, co2 would find its way out of a wooden barrel as well as usefully drive out other gases from the airspace. They only have one harvest per year to deal with, so not in any rush, like us.
If you leave tap water in a bottle with a loose fitting lid for a few days you will notice bubbles forming on the sides which then dissappear.
The proof is indeed in the tasting and if it was worth the expense, although I am always on the lookout for interesting ways to squander the kids' inheritance!

 

[tonyhibbett]

Also worth noting that filtration removes co2, which is why the current Harris filter was modified with a gas escape valve. Not a substitute for degassing, but removes the small amount of co2 remaining after fining. Sometimes when large batch has failed to clear completely,possibly due to incomplete degassing, I bulk filter it, which conditions it, so that if it is still somewhat hazy, it usually comes clear after a second run.

 

[Onionman]

In time, co2 would find its way out of a wooden barrel as well as usefully drive out other gases from the airspace. They only have one harvest per year to deal with, so not in any rush, like us.
If you leave tap water in a bottle with a loose fitting lid for a few days you will notice bubbles forming on the sides which then dissappear.
The proof is indeed in the tasting and if it was worth the expense, although I am always on the lookout for interesting ways to squander the kids' inheritance!

I'm bulk ageing all mine under airlock, so by this reckoning, I should be OK, I guess.

Vin

 

[alanwh]

Brilliant Stu :clap: :clap: :clap:

 

[tonyhibbett]

The vacuum pump idea is an innovation possibly a lttle ahead of its time. Aussies had a good look at French wine production methods and changed them. As a result, average French wine has improved significantly.

 

[tonyhibbett]

Yesterday i had to replace a pump in a pebble water feature, as some ham fisted chap had snapped off the outlet tube in an attempt to clean the filter element. The pump still works though and it occurred to me that this could be a good stirrer. Although small, it's too big to fit in a dj but no prob in a 5 gallon bin. It sucks in and spews out about 300 litres per hour, constantly agitating the must without aerating it. Needs thorough sterilising, but will try it on next batch. Possible new lease of life for an otherwise piece of junk!

 

[stu9000]

Thankyou thankyou. Always nice when someone can appreciate a minor obsession. Some people want to conquer all of Europe. I want nice reds.
I do have this nagging feeling tho that if I'd just nicked the wifes Dyson is have got the same suction. But it does work. And I'm less likely to get divorced.
Incidentally the wine in the vid I posted had been under airlock for 6 months. I'm not sure what the big boys do but time does not fix the co2 issue for me (probably helps tho).
Just bought some medium toast oak chips. Onto the next obsession!