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Wade, you're right. You are exposing the wine to slightly less O2 by creating the vacuum in the destination carboy but you're also drawing O2 into the source carboy. The slight vacuum still has O2 so in my opinion, not a big difference in exposure. But yes the wine should be sulfited properly...

I'm forcing O2 into the carboy, which displaces the wine into the other carboy and wouldn't force O2 into the wine. I started with this system before I knew of the vacuum option. It's cheap and it works. I do like your system though :h

I use a reverse setup that Wade uses. Instead of the vacuum pump, I use a pump used to air orate fish tanks. Costs about $15 at wal-mart and it'll push the wine from one carboy to another with no trouble. Won't help a bit for degassing but it’s a cheap and efficient way to siphon.

Yeah, that's the hard part!

Isn't this forum for sharing and helping? posting here that you're making pecan wine but ooohh wait, can't tell you how. Maybe next time just save it IMO.

I started a pumpkin spice wine about 3 weeks ago. I added cinnamon and ginger. Aiming for pumpkin pie in a bottle :) It doesn't look pretty right now, but it smells great.

Yeah it was my first batch of wine and didn't know enough to add pectic enzyme. Why did this occur after the first filtration? thanks for your response Tom.

Hi, I have a problem with my Crab apple rhubarb wine. I fermented to dry, used sparkaloid to clear and filtered it with #1 buon vino filters. The first filtration when smoothly and the filters did not plug. After filtering there seemed to be a thick/stringy layer that descended from the top...