This is an example of how to dress up your wine bottles to give them that professional look and also a way to transfer or rack wine using a vacuum. Best part about this is that the vacuum also de-gasses your wine at the same time.
You inspired me to make my first batch of wine. I'm on day three of fermentation. I had the idea of vacuum transfer and vacuum degassing and I was looking for your email address to ask you about it when I come across your video. Great minds think a like. Keep up the good work
+Barley and Hops great video George but why do you have to degas wine, and do you have to do it to all wines? I made a strawberry wine and didn't see where it needed degasing. Not sure though that's why I asked the question.
+MrGattor33 Degassing is a step in the process that dos two things; 1. It aides in clarifying . 2. It produces a wine that has the character most people want from a wine (no bubbles). If you are making a sparkling wine you can skip this step but clarification will be affected. Most sparkling wines are infused with C02 or are not degassed to arrive at a more spritzy style of wine. Hope this helps George
+Barley and Hops Interesting information, thank you. I have not ventured too much in wine making and the one I made was a copy from another gentleman's video here on RU-vid. Thanks again George for the info.
Hi George. Love your channel. I've learned so much from you in my wine making journey! I'm wondering if you know if this method of degassing can work on a catalyst fermenter (as the receiving vessel)? It's made of Titan plastic, so I don't think it will collapse like the fast fermenter (it may shatter though). Also is there an adjustable setting on the pump so as not to shatter the glass carboys?
Nice idea. You should take care of your vacuum pump. Add some device to catch the humidity which could be sucked in into the pump and mixed with oil. Then the corrosion could damage the pump. Or, if not, just remember to change the oil in the pump :)
I also have idea on low pressure distillation, I drew some plans for system and made trials, only point could figure out separation of methanol and other unwanted compound yet.
+Cihangir DURSUN I am working overtime on this and I think I have a solution. I need to test my theory. Glad to know that there are others out there who think similarly. I just can't seem to shake the idea; it has to work. George
QUESTION: The pipe that is bringing 'IN" the wine into the new carboy, does this pipe best placed at the bottom of the new careboy to avoid splashing? or.... Would I want the pipe to end up at the top of the carboy to thus allow plenty of splashing as the new wine falls to the bottom ?
Hi George What size tubing did you use, and how did you adapt it to your vacuum pump? Love the video I'm getting to the point now where I don't like lifting my 5 or 6 gallon carboys when they're filled I would like to transfer without having to pick them up.. Great idea
Why stop with the commercial HVAC evacuation pump? Use copper HVAC male Schrader valve fittings in the stoppers. Then daisy chain all your carboys together with HVAC linesets. Tie the array to a vacuum surge tank to account for any leakage?
How common is bacteria in homemade wine? I'm brewing my first batch with 100% grape juice, and I plan to drink it right after primary fermentation (at least this first batch), and I've read that e. coli is possible... how common is that actually? Thanks!
vacuum = no air = suck If you'd blow, you'd push air into the empty container and then into the full container into the liquid causing heavy oxygen inflow.
Can you hook up the hose to an auto-syphon so it sits off the bottom of your full vessel and then pull a vacuum without a stopper on that carboy? That way, you wouldn't suck up the trash on the bottom, or have to worry about cutting a point in the tube and holding just right. Or do b you need to seal both bottles, even though the tube is at the bottom of the carboy you are initially drawing from? Great video. Thanks for what you do.
You surely could. You have two vessels (#1 and #2). #1 has the liquid in it and #2 starts off empty. The only one that needs to be sealed is vessel #2. You could easily use the auto-syphon tube as your means of delivery. Great idea George
@@Brave1NC this vid is couple years old but i literally had the same question. The Buon Vino uses pressure, so by design it wont work. I would think the canister type would be perfect as it can be placed in line between the bottles. My question is the bubbles created by the sloshing or the vacuum? Since all the air is pumped out i guess oxidizing isn't a concern? What do you think?
+Peter Schuldt I haven't had a vacuum collapse a container yet. I use glass which is very strong across its surface area. Of course, plastic just won't hold up. I've drawn a very low vacuum in a one gallon jug where water boiled at room temperature without any problems. George
@@BarleyandHopsBrewing I guess the disclaimer should go like this: "Do not leave vacuum pumps on and unattended or implosion may occur possibly causing injury or death due to flying glass". And the point here is if you need to be told this you should stay in your padded room. LOL
how long do you pull vacuum to degas completely? Just let it run with the variable control knob set to a certain amount of vacuum so that it doesn't suck wine into the vacuum pump or should I make a collection chamber between the carboy and the pump?
Never suck through the pump. Just a simple vacuum works well. Place the vacuum on the receiving container and allow it to suck from the source container. Usually once is enough. George
The pump he is using is only 2.5 cfm. It is a relatively low strength vac pump. Unless you have a crack or chip in your Demijohn it should with stand a fair amount more than the pump can deliver. But as I said above, never leave your pump unattended while on. Watch it do its thing and switch it off as soon as it is done. The Demijohn is pretty strong in vacuum as opposed to in compression. So if you were using a compressor to force the product out as opposed to vacuuming it out you would have to be much more careful.
Be real careful when doing this. I have just had a 6 gallon glass Carboy explode luckily the shards of glass happened to go the opposite direction from where I was standing pretty scary. Woke up early in the night thinking what if. Make sure the second car boy has about 5 lb of air pressure Max.
What if you were to put the hose above the liquid in bottle #1 (the one with liquid), would that pull up the CO2 from the liquid, thus degassing it without a transfer?
It would not degas. The purpose is to get the co2 that is attached to the ethanol molecules to release and leave. It doesn't happen without outside influence.
What kind of tubing is this that it doesn't collapse? Can anyone tell me the OD of the tubing? BTW, where can you get a rubber bung with 2 holes for this setup? I've already got a vacuum pump, so I'd love to set this up! Thanks!
You can get the bungs on amazon in the chemistry section or brewing section. The ones with 2 holes are in chemistry. I just used a regular one a drilled my own hole in it. The tubing is hard plastic like the one on you fridge ice maker. Very cheap and easy to use. Does not collapse under a vacuum. George
I usually run mine to 14-15 psi and have not had any issues. I've also noticed that when degassing, the rate in which bubbles come up can break before going up the vacuum tube at that psi so it seemed to be right setting all around.
You degas to get the CO2 out of solution. This helps for 2 issues. First, the yeast in suspension will fall to the bottom of the vessel. Second, if you want a still wine (non-carbonated) sucking all of the CO2 out will ensure that there is no fizz in the end product.
Once the foam has been created at the top does it not just go right back into the must? Or does it evaporate? I've been watching a lot of videos and it seems the liquid level increases as the bubbles disappear on the top making me think it just goes right back down into the must. Any thoughts?
