As I lay here in back pain hell after another bout with my defective lower back, I began contemplating the day when wine kit manufacturers will address the needs of us back-disabled winemakers. I always thought 5 gallon carboys were difficult to handle, but when I moved up to 6 gallon carboys to make kits, I think it pushed me over the edge. I find the 6 gallon carboy difficult to handle when cleaning and sanitizing and a bear to carry around when full. Why are regular wine kits only offered in six gallons? I made a La Bodega Port in a 3 gallon carboy and it is so easy to handle. And it let's you make just over a case of wine, allowing for greater variety. Am I the only one who thinks a 3 gallon regular wine kit is in order?
As I was doing some research on Jack Keller's website, I spotted a blog entry about a carboy lifter a friend of Jack's designed:
http://winemaking.jackkeller.net/wineblog5.asp
See his March 17, 2005 blog.Has anyone tried or seen this lifter in action? Does anyone have a similar tool? I have used hand trucks, but the nice thing about this lift is it lifts high enough for racking, so there is no lifting required.
As I was doing some research on Jack Keller's website, I spotted a blog entry about a carboy lifter a friend of Jack's designed:
http://winemaking.jackkeller.net/wineblog5.asp
See his March 17, 2005 blog.Has anyone tried or seen this lifter in action? Does anyone have a similar tool? I have used hand trucks, but the nice thing about this lift is it lifts high enough for racking, so there is no lifting required.