I found a pump too, and bought the attachments from Steve. I wondered about the cost of the bottling attachment, until I received it. Steve uses a heavy brass valve, no cheap plastic one. Works like a champ. The carboy splashing attachment is also awesome.
My only thought is with the bottling valve. You push it when you want to stop filling. I think I would prefer a valve you push when you want to fill, and release when you are done. Just a minor nit though.
Rich -
I put alot of thought into this valve -
You spend more time filling then stopping - just imagine holding that valve for 4 minutes while transferring a 6 gallon carboy and pushing it to stop it for 3 seconds.
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Seen on Youtube someone degassing wine with a "Food Saver" type vacuum sealer, will that really work for the degassing or not?
Yes, it will do the job, however, speaking from experience, never create a vacuum on any glass vessel without having a gauge inline to know what suction you have.........
I have imploded a couple glass bottles doing so. One was a gallon jug the other was a 3 gallon carboy........... not fun!!
Jobe -
I am PM you as this is a first that I have heard of anyone implode a carboy yet. Or a bottle - because the thickness of the glass.
I can not PM you because this is your first post - please contact me thru my email address - [email protected]
I am rally curious how you did it ?
Our machine is designed so it can never reach over 22 in hg - so there are no worries
I have had 29.6 in hg on a 1/2 vessel as it was literally boiling the water violanty. This process took several hours and many attempts without any failures.
I have heard about the chinese carboys that have cracks in the glass - that weaken the structure of the vessel - but all it does is leak
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Hello, what kind of food sealers can you recommend? At my work we have a vacuum chamber (Minerva I think) but I really can't afford a vacuum-chamber at home, so I have to settle with a sealer. Hope you can help me, so that I can start sous vide'ing at home!
Thanks,
Kyle
Hello, what kind of food sealers can you recommend? At my work we have a vacuum chamber (Minerva I think) but I really can't afford a vacuum-chamber at home, so I have to settle with a sealer. Hope you can help me, so that I can start sous vide'ing at home!
Thanks,
Kyle
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