Your are absolutely right. I actually created another post to talk about the temperature and vacuum:
http://www.winemakingtalk.com/forum/f71/vacuum-degassing-how-much-vacuum-should-i-pull-why-37517/
Vacuum chamber can withstand higher vacuum than a carboy. Higher vacuum means shorter time to degas. But it seems that not many people are interested...
Sorry if I offended you in anyway. I just meant to say I am too focusing on the having fun part, not the making money part. I have to admit that I am not very good at promoting my products...
:D
For the record, I am providing those numbers as a reference for all members who vacuum degas their wine, NOT just wine degasser users.
You can DIY your own pump, buy a hand vac, buy all-in-one, or my degasser. They all do the job. No matter what you choice is, I hope this information can...
Wine Degasser has been tested over 30 times on 5 different carboys that I have at -25" (room temperature 10C / 50F) and all worked fine. I have youtube video to back it up.
However, I can only test it on MY carboys, not all the other carboys in the world.
So when I sell it I lowered the...
Yes the same applies to you too :sm
Because -22 may be too high to some carboys and you don't have any data to back it up either. In fact, nobody does.
You are absolutely right! :slp
I will take out those numbers and advise all my customers that they should only pull -20 inHg. Thank you SOOOOO much for reminding me!!!
I agree. But there's other people thinking -25 is too much and not safe.
http://www.winemakingtalk.com/forum/f71/vacuum-degassing-how-much-vacuum-should-i-pull-why-37517/
You can buy pressure cookers for $20, $30 dollars any where but most vacuum chambers cost more than $150 and are very difficult to find.
So I am thinking developing a vacuum chamber for wine makers, using thick, unbreakable material of course. However I am not sure how many people would want...
Good work! This youtube video shows how to splash rack
http://www.youtube.com/watch?v=xwJQTB88rEU
You can use your hand pump to achieve the same result.
By the way, did you say two days? It really took that long? It usually takes me less than one hour at 25"...
I got some questions about if -25 inHg is safe for the carboys. Frankly speaking, I don't have any scientific proof to say that it is. Neither do I have any proof to say that it is not.
I recommend that all my customers to pull NO MORE than -20 inHg because the quality of carboys are...
I believe that the answer is yes.That is why most of the kit instruction suggest using carboy. More surface area to release Co2 also means more surface area to introduce air. It's a double–edged sword.
But using bucket is more convenient. So it all comes down to personal preference...
FYI: I created a new post to discuss the vacuum pressure and room temperature. :b
http://www.winemakingtalk.com/forum/f71/vacuum-degassing-how-much-vacuum-should-i-pull-why-37517/
The reason why degassing is important in home wine brewing is that during the fermentation process of wine making, carbon dioxide is released and dissolved in the fermented juice. Vacuum is a very effective way to extract Co2 from the wine. But how much vacuum should we pull? Too low it won't...