Equipment setup question

That would be nice, but it isn't too practical unless you have a _lot_ of space.

I've never used a carboy handle. I just pick them up as carefully and gently as possible. Adding oxygen isn't the problem; kicking up the lees is.

Not as heavy as a 15 gallon stainless keg or an empty 60 gallon barrel! I've moved those by myself, but it's a struggle. Good idea to get someone to help you with the heavy stuff. BTW, those plastic carriers for carboys have handles. That makes them a lot safer and easier to move around.

Tom S

If you have any dairy crates, I find they hold 23 litres carboys and make them much easier to move as well.

I am worried about space. However, I thought that not more than two containers would be fermenting at a time. For the most part, I plan to only have one fermenting at a time. I have a large washtup sink that I could place the primary fermenter in, since the fermentation time will be pretty short. The bottom is probably at least 2' off the floor. I could then place some sort of stool next to the sink, which would hold the 1st carbouy. Once the must is racked into the 1st carbouy, the fermenter would be removed. I could then have a second stool that I would pull out when time to rack from the first carbouy into the second. Once racked, I would remove the first carbouy. When time to bottle, I would siphon from the 2nd carbouy.

How much head do you need to get a decent siphon during racking/bottling? I'm kind of embarrassed to ask as I've kept aquariums for well over 10 years and siphoning is part of common maintenance for aquariums. However, aquariums usually sit 3' or better off the ground. Pretty easy to get a good siphon. Also, do folks ever use pumps? I have an extra external pump lying around that could pump without any elevation. Of course this pump moves about 500 gph, which might be a little fast. I could elevate the pump increasing the head, which would slow the flowrate. Any thoughts?

Do you just turn upside down, set the carbouy on top, then slide along the floor?

I use cinder blocks and some boards to make a platform about as high as a carboy, and siphon to a carboy on the floor. My glass carboys have handles such as you have ordered, and I pick them up onto the platform when they are full. I don't think you have a lot of choice if you're making 5 gallons at a time unless you use some type of pump to move the wine. Try filling a carboy with water and carefully see if you can pick it up 18 or 24 inches or however tall a carboy is. Use you knees and arms, and not your back.

You _are_ joking - right?

Just in case you aren't, the idea is to put the carboy _inside_ the crate. The crates have handles and support the carboy better and more safely than using those carboy handles. You still have to pick it up to set it on a bench for siphoning.

Tom S

A few feet is enough.

I hope that pump hasn't been used in an aquarium. I hate to think what kinds of residue it contains. >8^P

As for elevating the head to slow the flow rate, that won't work. It'll just make the pump harder to prime.

You could buy a small, flexible impeller plastic pump. They aren't terribly expensive. They are self priming, but don't run one dry for long.

Tom S

Oh my God, that's on a par with the "clarification" I remember from years ago...

You did put liquid in the airlock, right?

Brian

If doing this, I suggest using a stack of three or four, so the carboy is at a workable height. Also, put a towel under the stack so you can juts pull the towel to move the stack of crates around ;)

please read Tom's post as well...

Uh, actually, I wasn't joking. However, your idea makes good sense. I was just trying to come up with a way that full carbouys/buckets would not have to be moved.

The pump has been used in an aquarium. However, it is an inline pump so there are only certain parts that would come in contact with the wine. These could be soaked first in vinegar (removes calcium based deposits) and then in bleach to kill all germs and such. You are correct. Raising the pump will not slow the flowrate or increase the head. I meant to say, "raise the output tubing," which would increase the head and decrease the flow rate. Even better is just using the regulator that comes as an attachment to the pump. The only downside is that I don't know if the wine might be harmed under this much pressure.

Admittedly, a new pump made for this sort of thing would make more sense.

I would avoid vinegar unless you want to turn your wine to vinegar as well.

email: dallyn_spam at yahoo dot com please respond in this NG so others can share your wisdom as well!

Most white vinegar is distilled acetic acid, and contains no vinegar bacteria... a thorough rinsing should remove all traces of the acetic acid...

Yes, I should have identified white vinegar. I always use white vinegar to clean pump impellers and anything that accumulates calcium deposits.

Agreed. I have two herniated disks in my lower back and lift 7 gallon carboys when I use them; as long as you us your legs that seems to be a pretty safe bet.

There are pros and cons to everything, pumps usually treat the wine more violently than a siphon would be, but are a lot easier on the back... Regards, Joe

Like everyone else I just lug the carboys around, most of mine are pretty large and heavy when full (27 liter). However, I make my wine in the basement and have the best part of a large room exclusively for winemaking and storage and in moving my two barrels, around 60 liters, I have them on a small stand I made complete with casters. For raising them I use a pulley system suspended from a joist on the ceiling of the basement when I wish to put them up on the bench. This works really well for me.

Glen Duff

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Charles H wrote: