I was looking thru the posts, and saw a couple of suggestions or comments on people using vacuum pumps to additionally degass the wine.I am brewing two batches at once: a Island Mist Strawberry White Merlot, and the Limited Edition Australian Reisling.. When we did stage 3 ,the stabilising and clearing, we used the drill motor paddle and tried to stay away from creating a vortex by switching back and forth from fwd and reverse. Well I brought home a little hand vacuum pump from work, hooked it up to a carboy plug, and tried to keep the vacuum at 15 to 20 inches( coudn't keep up with my hands 0-- boy! I could not believe the amount of bubbles rising up, and then as the bubbles released, watching the sediment fall to the bottom before my eyes!
QUESTION: if practical, how long should a vacuum be kept on?( or would doing it by hand for about 20 minutes be satisfactory- already better than what the kit is set up to do)Should I look into getting a unit from Harbor frieght like I saw someone suggest?
QUESTION: if practical, how long should a vacuum be kept on?( or would doing it by hand for about 20 minutes be satisfactory- already better than what the kit is set up to do)Should I look into getting a unit from Harbor frieght like I saw someone suggest?