you have 2 holes in your stopper, one for the air lock, the other is a glass rod that extends almost to the bottom. when you want to pump, close off the air lock so that the CO2 pushes the wine out the glass rod.
problem solved and no oxygen is introduced.
The CO2 would be an awful slow pump.
One could use compressed air - hand pump or otherwise.
not if you give it a shake or two. but I suppose that by the time you want to bottle it the CO2 has probably become quite minimal.
I don't have that problem, I ferment and drink and that's that.
That would only work if the fermentation is active. Why would you want to rack during an active fermentation?
Also, a bit of air exposure after fermentation helps dissipate the small amounts of H2S formed during any fermentation, as well as much of the dissolved CO2.
That brings up another point: Counterpressure racking using CO2 is not advisable unless you _intend_ to introduce CO2 into the wine. Better to use nitrogen or argon, which are not nearly as soluble in wine.
Tom S
Is that what that smell is?? I notice I if I don't add sugar to the grape juice I don't get much of that smell at all.
I thought the smell was in some way related to lack of yeast nutrient and mutated yeast, but perhaps not.
Usually H2S problems _are_ related to nutrient deficiency. That's why it is always recommended that nutrient be added to must. Some varieties are particularly nutrient deficient (e.g. Chardonnay) - but in your own case, when you add sugar you are actually _diluting_ what nutrients are present.
Tom S
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