Search results

Help Support Wine Making Talk:

  1. winedegasser

    Survey: vacuum chamber for wine degassing

    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/
  2. winedegasser

    Survey: vacuum chamber for wine degassing

    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...
  3. winedegasser

    Vacuum degassing - How much vacuum should I pull and why

    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...
  4. winedegasser

    Vacuum degassing - How much vacuum should I pull and why

    :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...
  5. winedegasser

    Vacuum degassing - How much vacuum should I pull and why

    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...
  6. winedegasser

    Vacuum degassing - How much vacuum should I pull and why

    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.
  7. winedegasser

    Vacuum degassing - How much vacuum should I pull and why

    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!!!
  8. winedegasser

    Survey: vacuum chamber for wine degassing

    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/
  9. winedegasser

    Degassing without vacuum

    We both are. That's why I created that thread...
  10. winedegasser

    Survey: vacuum chamber for wine degassing

    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...
  11. winedegasser

    How to degas your wine with a vacuum pump

    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"...
  12. winedegasser

    Vacuum degassing - How much vacuum should I pull and why

    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...
  13. winedegasser

    Degassing without vacuum

    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...
  14. winedegasser

    Degassing without vacuum

    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/
  15. winedegasser

    Vacuum degassing - How much vacuum should I pull and why

    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...
  16. winedegasser

    Degassing without vacuum

    You are absolutely right. at 74F, alcohol boil when vacuum pressure reaches -26 inHg. However I would like to give my users the flexibility to adjust the pressure because room temperature changes. I will put up a table of temperature/vacuum pressure on my website soon and include it in...
  17. winedegasser

    Degassing without vacuum

    If you want to check my youtube videos on my website, I was degassing at -26 inHg in my garage and the temperature was at 10C (50F).
  18. winedegasser

    Degassing without vacuum

    :sh Seems the one I was referring is already gone. Another thing to check before you buy is to ask the seller how many inch/Hg it can pull. Anything higher than -20" will not be effective (the lower the better). If the temperature is lower than 65F(18C) than get a pump that can do -25".
  19. winedegasser

    Degassing without vacuum

    Ebay is your friend :-) http://www.ebay.com/sch/i.html?_from=R40&_sacat=0&_nkw=VACUUM%20PUMP%20OILLESS&_sop=15 The first one $59 buy it now is oilless and is rated at -27" but looks like need to be hooked up.
  20. winedegasser

    Second day of degasing

    By the way, my website has a list of compatible air compressors that you can buy for less than $100 from stores like home depot, lowes: http://www.winedegasser.com/manuals-download/air-compressors-list
Group Builder
Top