new innovations for sediment removal

[jswordy]

http://www.idealog.co.nz/blog/2011/06/its-electric-how-age-wine-minutes-not-years

I am not electrically inclined. My knowledge on the science of it is non-existent really.

This has been a debated subject for awhile. Some call it snake-oil. Others think there is something there.

UNDER EDIT: Same idea, bottle top model with fixed magnets instead of electrically generated magnetic field...

http://www.amazon.com/dp/B000QFN90M/?tag=skimlinks_replacement-20

Or...

http://www.shooterbuddy.com

 

[jamesngalveston]

js, thanks...I think that is a bit of snake oil....
just think you could put frig magnets all around the whole bottle.
lol, thanks

 

[mavisstwineco]

Your transformer likely converted 120 VAC to 12 VDC. Most do. There is little chance of hazard or injury using 12VDC current. Did you see the snowing effect James mentioned?

No snowing effect...

By the time I shocked the wine ferm was finished and the wine was clear. James and my experiments were for different reasons. His was for sediment reasons and mine was to make young wine better..

I can't say for sure that it worked because I have no control batch to taste.

 

[jswordy]

js, thanks...I think that is a bit of snake oil....
just think you could put frig magnets all around the whole bottle.
lol, thanks

The young man with his aging machine is doing the same thing. He is using an electrically generated magnetic field as opposed to a static field. Same exact effect.

What I'm saying is that these ideas have been around awhile, and so I am wondering why no lower-end winery to my knowledge has picked up on them and treated all its wines with magnetic or electromagnetic fields to age them faster.

Now, my understanding is that you are passing a direct current through the wine, which is another matter, but still you are inducing an electromagnetic field. I am interested in your results.

I find this statement interesting: "Fining removes unwanted products from the wine by electromagnetism; the agents are added to the wine to attract the unwanted products in the tank and cause them to sink to the bottom." Source: http://www.essortment.com/eco-friendly-guide-italian-wine-113790.html

Likewise, this article: http://www.winexmagazine.com/index.php/wine/viewdrink/vino-magnetism/

 

[seth8530]

I am a nuclear engineering major so I know a bit about things down on the atomic level.... when you apply a charge in a medium ions will tend to want to migrate towards this way or that way depending on their charge... but, this would not affect the uncharged particles which are pretty much anything that is chemically stable.. I can possibly imagine the particles in the wine all turning the same direction as eachother as the charge changes sides but, as that happens you have to remember that all the others would likely be doing the same thing giving you a net change in direction that would be rather small I think....

I am not saying this is not possible.. .I just not really sold on it.

 

[seth8530]

Just did a little more reading on it... It seems you can feasibly control some outcomes of chemical reactions with electrical fields but, it is not the kind of thing you do on a bulk scale.. much more on a precision level I believe.. It looks like to me this kind of stuff is the kind of thing done on the high end R&D level and not really a bulk catalyst kind of deal.. If anyone can correct me please feel free so that we can all learn.

http://link.springer.com/article/10.1007/BF02401938
http://phys.org/news191666043.html
http://techfinder.stanford.edu/technology_detail.php?ID=28917

 

[jswordy]

I see Seth's hooked, too.

 

[seth8530]

Indeed, I tend to not believe in things that sound sciency just to sound like science and make people buy into them.. But if proper research is done and the theory is sound then I might take a look...

JS, as far as your idea for a sediment removal device I think something simple would be a little better.. Imagine a conical fermenter where most of the sediment will collect in the cone. Say, if you were able to operate a sliding mechanism in the fermenter so that you seal off the conical part of the fermenter where the sediment is trapped. Once the sediment is separated from the wine in this trap, you can then open a valve on the trap to remove the sediment. Once the sediment has been removed with minimal loss of wine you are then rid of the sediment. Close the valve and then you can either leave the seperater plate in place or withdraw it and top off what little bit you now need to.

 

[jamesngalveston]

Seth, interesting reading your post, as well as JsWordy.
Bare with me.
What if we had concial fermenter with a perfectly matched round plate with ocring gasket to the side of the fermenter, that was able to be moved torwards the bottom.
With a closeable hole.
Meaning.
You open the hole, as the plate goes down the wine goes up.
When you get to the bottom, close the hole, drain off sediment.
Once the sediment is off.
Open hole, raise plate, wine goes back in.
Js, any thought to this...