Heat Shrink Adaptor for Heat Gun

I didn't check the site, but I understand what you're looking for. I use a Wagner heat gun, I bought it years ago to remove paint. It takes about 3 seconds to shrink wrap a sleeve on a bottle.

Paul

Hummm.... I use a sauce pan of boiling water... Very inexpensive and does the job in about a second...

Later, A.J.

I saw one of these about 4 years ago at the last " Annual Homebrew and Wine show" in UK ( in Stockport). It was an excellent addition to a heat gun and produced a perfectly smooth job every time without the need to overheat your fingers while a applying the first shot of heat to the shrink wrap. It certainly improved the heat shrink process considerably and improved the safety aspect even more.

Sadly I didn't buy one 'cos I didn't know whether it would fit my specific heat gun.. I have never seen one since -- so I continue to use my gun and warm my fingers -- still that is still a lot faster and safer than using steam from a kettle and not as messy as playing around with hot water.

The heat gun coupled with my Portuguese floor corker almost makes bottling a pleasure -- well not really -- but you all know what I mean!

I just use a wooden dowel to hold the shrink wrap in place until the heat does it's job. It's very cheap, fast, and saves fingers.

Ed

I'm with A.J.

The hardest thing is waiting for the pot to boil. But you can get organized while waiting. Hold the shrink on with a large slotted spoon or fork when you slip it into the boiling water.

Steve

I also use a boiling water bath, and bend a coathanger to hold the capsule on the neck of the bottle while dunking. Takes more time to line up the capsule and the coathanger than to shrink it.

Rob

One thing I like about upright configurations are that they don't directly heat the wine, just the cork & ullage. It seems like a lot of you are using boiling water. Are you concerned about the contact time of the wine in the neck w/ the boiling water? I wonder if it affects quality/ageablility??? -David

I am not concerned about heat transfer... I hold the shrinkwrap with my fingers and dip the neck of the bottle into boiling water for about one second... The areaa dipped is pretty much the area containing the cork... I have not had any problems with this method and it applies much less heat for a shorter amount of time that other methods.

Later, A.J.

I agreee with AJ. If you have a good boil going, the shrink happens so fast that the heat transfer to the wine is probably immesurable, because it's such a short time of exposure.

Rob