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Through a long story that I'm not going to get into, I have this vacuum bottle filler (primarily used for bottling wine). I have cider I'm wanting to bottle, and I'd hate to throw the thing out. Can a vacuum bottle filler be used for carbonated products? If not, but with a little modification...

I am looking for a transfer pump that can do 12gpm+ and has 1.5" inlet/outlet (I use 1.5" TC). SS is a plus. $500 or less.

What are some TTB/ATF approved alcohol measuring instruments? Price points? Looking for something close to a digital Alla Ebulliometer, but TTB/ATF approved.

With a closed top steel fermenter do you put the N2 in before or after you have fermented?

I'm looking for an Ultra-Low Pressure N2 Regulator that can regulate at 0.3 psi. Where's the best place to buy this?

Anyone know of a good barrel racking / filling wand with pump (for vat to barrel transfers)? Where to buy it?

Anyone know if you can use an Enolmatic filler filter/housing w/ another vacuum filler? With a Zambelli 4 head vacuum filler?

Anyone know of any biodegradable cleaners for wine making equipment, barrels, vats, etc.?

Does a professional winery have to pasteurize at any stage? What are the laws/regulations? Do breweries, wineries, cideries, etc have food safety standards? I'm from Oregon, any specific to here?

A few questions about professional wineries: 1. Do people usually sparge closed top fermenters? If so, do wineries almost always do this, or only under certain conditions (e.g. it is less than X% full)? 2. If you have a vacuum bottle filler and/or vacuum corker/caper, do you still need to...

I have an LD Carlson account, but was wondering how the prices and average shipping costs (i'm in Oregon) compare between ABC Cork and LD Carlson? ABC Cork seems to offer a lot more products too. Is an account there worth the time and effort to set it up? Can someone give me some price...

Do professional wineries have to clean their grapes/fruit with potable water, or can they use irrigation/untreated water for cleaning before pressing and fermentation?

Anyone know of a decently priced apple washer machine/device? Something that can clean off apples to be pressed.

What are the positives/arguments for using oak fermenting tanks instead of steel tanks, and vice-versa?

First question: Where is the least expensive place to get oak fermenting vats in the USA / company to source them from? Second question: How long will oak vats last for? I've heard everything from 25 to 100 years. If you use a vat seasonally (i.e. every fall and winter, but not spring and...

Does anyone know if in Oregon an orchard/winery/cidery needs a septic system and/or special permit for "waste water"? The "waste" water, in my case, would only be the water left over from cleaning out barrels and spraying down the floor... nothing really different from if I was just running the...