has anybody ever come up with a system where carboys are connected in series such that grape juice can be poured in one end and by siphon action pushing the stuff thru 3 or 4 containers in series wine then comes out the other end?
Not that I know of. For me that wouldn't be practical. Initial fermentations can take anywhere from 3-7 days, but the aging process can take months or years depending on the wine you are making. I usually bottle at 7 months, so keeping 3-4 containers connected wouldn't work, plus those 3 or 4 containers can be used for 3-4 more batches. Darlene
It would be easy to do using a homebrewing tower. Most towers have at least three levels: sparge water>mash tun>
Ahhh ... a wine making machine in the tradition of the bread machine. Dump the ingredients in and after the designamted time, dump the wine out. That would be great, but I have never seen one and don't expect to. But then I did not believe a bread machine would make good bread. I have been proved wrong.
Ray
Billb,
I think the Spanish have partially realized this dream in their "solera" system of barrels for aging & blending their fine wines and brandies. The fermentation part is still quite hands on, though.
But then I
well, lets think it out. in the 4th container we have the oldest of the wine. In the first, the newest. Now, we dump a glass of grape juice into the first container. It dilutes the first container and causes it to overflow. The next container gets diluted with the overflow of the first container and overflows into the third container. By now very little of the new juice reaches the third container, probably close to zero. The third container overflows into the 4th and that overflows into your glass.
It might not taste great, but it would be alcoholic, that's for sure.
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