need auto-siphon help

You have a vacuum lock on the carboy.

Maybe it would be easier to explain with a little science trick. Grab a tall glass from the kitchen cupboard, Fill sink with water. Completely immerse glass into water and lift glass by the bottom slowly out of the sink. Note that the water stays in the glass till you reach the point that air can get in.

The carboy needs air to displace the wine during a siphoning. Those bubbles were because air was getting in through the loose tubing.

Brian

Why not just leave the bubbles be?

As long as the bubbles are not forming from air leaking into the siphon, I would nto worry about it.

Why did you think the old siphon was not sanitary? The trick is to fill the siphon up with metabisulfite solution, put it into the carboy and start the siphon let the sulfite drain into a waste container, when the siphon is full of wine stop and transfer it over to the clean carboy.

Jeffrey Hallett wrote:

Stick your 5/16" tubing in very hot water. Once it's softened it should fit over the auto-siphon pipe. Bill Frazier Olathe, Kansas USA

Thank you, this worked perfectly. the smaller hose fit over the end of the siphon and the bubbles were eliminated.

The old siphon method was not sanitary because it involved me sucking on the output side of the hose.

Jeff:

Is this the Fermtech auto siphon????

It come in two sizes. One needs 5/16" id and the other 7/16" id.

The hose should be a tight fit. I use 5x16" id x 7/16" od

Steve

Yeah, you do not have to do that. You fill the siphon up with sanitizing solution, so that when you put it in the wine it is already full of liquid. You do not need to suck on it at all. You drain out the sanitizer into a waste container and then transfer the tubing over into the clean carboy.

I am just posting that information for anyone else that may be starting siphons by sucking on them, not specifically for you since you have already solved your siphon problems.

Jeffrey Hallett wrote:

Yeah, you do not have to do that. You fill the siphon up with sanitizing solution, so that when you put it in the wine it is already full of liquid. You do not need to suck on it at all. You drain out the sanitizer into a waste container and then transfer the tubing over into the clean carboy.

I am just posting that information for anyone else that may be starting siphons by sucking on them, not specifically for you since you have already solved your siphon problems.

Jeffrey Hallett wrote:

In general, microbes capable of living in your mouth can NOT survive in wine, so I assume your concern about "sanitation" is an aesthetic one. Good luck with your new siphon. Lum Del Mar, California, USA

Yes, I suppose you could say so....with perhaps some bit of pressure from my family with comments like "Ew, that's gross".

Although there are some other considerations as well. I had just been using a tube and found that I had some trouble monitoring both ends - was the output end in place not spilling all over the floor and was the input side submerged enough, but not stiring up the sediment. With the new method, I'm hoping to not have to monitor the input end quite as much.

I understand. I find it's easier to rack a 60 gallon barrel with a small pump than rack a 5-gallon carboy by siphoning with a hose. It takes about the same amount of time too. I think you will enjoy your new winemaking tool. Lum Del Mar, California, USA