Will a vacuum sealer really degass?

Seen on Youtube someone degassing wine with a "Food Saver" type vacuum sealer, will that really work for the degassing or not?

Anything that will pull a vacuum will work if you leave it on long enough. My first few kit wines I used a Vacuvin and a one piece airlock and pumped on it for 20 min by hand. Lots of effort but it worked like a charm.

Yes it will degass a little bit until the motor heats up and dies, I had to get the wife a new one, she of course upgraded since I broke it in such a silly way. It does not pull nearly enough vacum to be serious, it looks like its doing a good job but the first bunch of bubbles comes off easy no matter what you are using to degass with. WVMJ

THOUGHT... A GOOD VAC. SEALER COSTS BETWEEN $150- $200 YOU COULD GET AN ALLINONE PUMP FOR $200 AND BE RACKING/ BOTTLING/ DEGAUSSING RIGHT OUT THE BOX

I bought an aspirator pump on Ebay for $10 and made my own.
Trust me is is not Allinone but it works
[ame]https://www.youtube.com/watch?v=bNKBnazawUg[/ame]

Cooldood -
I do sell the bottling setup for your aspirator pump - It will make your bottle filling go alot easier for you.

I do need something better. what you see there is about $3 worth of scrap parts I had lying around.
All I really need is the part that goes in your hand. I have a container to catch any excess fluid already and all the hoses of course.

I found a pump too, and bought the attachments from Steve. I wondered about the cost of the bottling attachment, until I received it. Steve uses a heavy brass valve, no cheap plastic one. Works like a champ. The carboy splashing attachment is also awesome.

My only thought is with the bottling valve. You push it when you want to stop filling. I think I would prefer a valve you push when you want to fill, and release when you are done. Just a minor nit though.

richmke said:

I found a pump too, and bought the attachments from Steve. I wondered about the cost of the bottling attachment, until I received it. Steve uses a heavy brass valve, no cheap plastic one. Works like a champ. The carboy splashing attachment is also awesome.

My only thought is with the bottling valve. You push it when you want to stop filling. I think I would prefer a valve you push when you want to fill, and release when you are done. Just a minor nit though.

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Rich -
I put alot of thought into this valve -
You spend more time filling then stopping - just imagine holding that valve for 4 minutes while transferring a 6 gallon carboy and pushing it to stop it for 3 seconds.
I typically will be cleaning a carboy when I am transferring another or even cork when bottling at the same time

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vacuumpumpman said:

Rich -
I put alot of thought into this valve -
You spend more time filling then stopping - just imagine holding that valve for 4 minutes while transferring a 6 gallon carboy and pushing it to stop it for 3 seconds.


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Click to expand...

I use a straight tube when I am transferring between carboys. The only time I use the tube with the valve is when I am filling bottles. Then the valve comes in really handy.

I guess there are many ways to do it, I use the valve when racking to slow it down when it is about 75% full, it gives the foam (bubbles) time to die down some before it reaches the top

kpcrane said:

Seen on Youtube someone degassing wine with a "Food Saver" type vacuum sealer, will that really work for the degassing or not?

Click to expand...

Yes, it will do the job, however, speaking from experience, never create a vacuum on any glass vessel without having a gauge inline to know what suction you have.........

I have imploded a couple glass bottles doing so. One was a gallon jug the other was a 3 gallon carboy........... not fun!!

jobe05 said:

Yes, it will do the job, however, speaking from experience, never create a vacuum on any glass vessel without having a gauge inline to know what suction you have.........

I have imploded a couple glass bottles doing so. One was a gallon jug the other was a 3 gallon carboy........... not fun!!

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Jobe -
I am PM you as this is a first that I have heard of anyone implode a carboy yet. Or a bottle - because the thickness of the glass.

I can not PM you because this is your first post - please contact me thru my email address - [email protected]

I am rally curious how you did it ?

Our machine is designed so it can never reach over 22 in hg - so there are no worries

I have had 29.6 in hg on a 1/2 vessel as it was literally boiling the water violanty. This process took several hours and many attempts without any failures.
I have heard about the chinese carboys that have cracks in the glass - that weaken the structure of the vessel - but all it does is leak

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vacuumpumpman said:

Jobe -
I am PM you as this is a first that I have heard of anyone implode a carboy yet. Or a bottle - because the thickness of the glass.

I can not PM you because this is your first post - please contact me thru my email address - [email protected]

I am rally curious how you did it ?

Our machine is designed so it can never reach over 22 in hg - so there are no worries

I have had 29.6 in hg on a 1/2 vessel as it was literally boiling the water violanty. This process took several hours and many attempts without any failures.
I have heard about the chinese carboys that have cracks in the glass - that weaken the structure of the vessel - but all it does is leak

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Click to expand...

I have recently returned to the forum, Im not sure if you can search the old post (If you look at my post count I have over 2000 post), from the Fine Vine wine days, you will see post that I did of the implosions, it is possible, Highly possible!! I'm not saying the bottles were perfect condition, they weren't old, but they weren't brand new either. Now, I never vacuum more than 20 to 21, and will always do it with a gauge in line. If Im drawing bubble at 15 to 20 HG, then I see now reason to ever want to go higher. However, in my early days, I couldn't say what I have been suctioning to without the gauge. I have 3 different pumps that use, one is a hand held Mity-Vac, one is an old bag sealer we had and the other is an actual vacume pump, again, all with gauges.

Edit: I have my PM's and Notifications turned off.

Jobe -

I looked back as far as I could go - 1-19-2008 and was not able to find anything.
I am not doubting you and I believe you should not hold a steady vacuum on any vessel - I found out that racking or splash racking under vacuum is much more efficient process. Because of the release of CO2 you will never max out our pump - but it does have a high LPM rate in order to keep up the process of degassing and racking at the same time.

If you ever get time drop me an email -

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Hello, what kind of food sealers can you recommend? At my work we have a vacuum chamber (Minerva I think) but I really can't afford a vacuum-chamber at home, so I have to settle with a sealer. Hope you can help me, so that I can start sous vide'ing at home!

Thanks,
Kyle

Kyle_Jackson said:

Hello, what kind of food sealers can you recommend? At my work we have a vacuum chamber (Minerva I think) but I really can't afford a vacuum-chamber at home, so I have to settle with a sealer. Hope you can help me, so that I can start sous vide'ing at home!

Thanks,
Kyle

Click to expand...

What are you looking to do ?

Kyle_Jackson said:

Hello, what kind of food sealers can you recommend? At my work we have a vacuum chamber (Minerva I think) but I really can't afford a vacuum-chamber at home, so I have to settle with a sealer. Hope you can help me, so that I can start sous vide'ing at home!

Thanks,
Kyle

Click to expand...

Hi, Kyle,

I use a FoodSaver brand food sealer, very similar to this one: http://www.foodsaver.com/vacuum-sealers/counter-top-vacuum-sealers/v3000-series/the-foodsaver-v3460-vacuum-sealing-system/T000-08004-P.html. I use it for sous-vide cooking, and am quite happy with it for this purpose.

@paul
I believe he wants use a vacuum sealer to remove CO2 from his wine , but I coukd be reading between the lines.