Has anyone tried racking to a Variable Capacity Tank using a vaccuum
pump (Enolmatic in my case)?? The pressure isn't that great, but I've
heard of tanks imploding in certain circumstances. Also, is vaccuum
racking to a barrel OK?

Thanks, -David
Denver, CO USA

"David D." > wrote in message
ups.com...
> Has anyone tried racking to a Variable Capacity Tank using a vaccuum
> pump (Enolmatic in my case)?? The pressure isn't that great, but I've
> heard of tanks imploding in certain circumstances. Also, is vaccuum
> racking to a barrel OK?

You might get away with vacuum racking to a barrel, but don't try it with a
tank.

Why don't you just gravity rack? That's much gentler on the wine _and_ the
containers.

Tom S

> "David D." > wrote in message
> ups.com...
>
>>Has anyone tried racking to a Variable Capacity Tank using a vaccuum
>>pump (Enolmatic in my case)?? The pressure isn't that great, but I've
>>heard of tanks imploding in certain circumstances. Also, is vaccuum
>>racking to a barrel OK?
>
>
> You might get away with vacuum racking to a barrel, but don't try it with a
> tank.
>
> Why don't you just gravity rack? That's much gentler on the wine _and_ the
> containers.
>
> Tom S
>
>

I vacuum-fill wine bottles... not sure I'd want to pull 5-7 inches
vacuum on a barrel. Might pull the end plates loose because you'll be
pulling the vacuum on an empty barrel, not a full one (which would
support the ends as an incompressible fluid). I think the latter is the
reason the barrel can suck a bung in during aging without pulling loose
the ends.

Once again, Tom the terrific to the rescue.

Gene

"gene" > wrote in message
m...
> I vacuum-fill wine bottles... not sure I'd want to pull 5-7 inches vacuum
> on a barrel. Might pull the end plates loose because you'll be pulling
> the vacuum on an empty barrel, not a full one (which would support the
> ends as an incompressible fluid).

I've never applied vacuum to a barrel - only gas pressure for racking. I
keep it to ~ 3 to 5 psi for safety reasons. Goes amazingly fast even at
that low pressure. I can empty a 60 gallon barrel in 5-10 minutes. I
suspect that vacuum at an equivalent minus pressure would be OK too -
especially as the arched shape of a barrel tends to be strong with the force
in that direction. The heads are another matter, but oak is pretty strong
stuff.

I think the latter is the
> reason the barrel can suck a bung in during aging without pulling loose
> the ends.

Anyone who has ever seen that happen isn't tasting and topping frequently
enough. ;^D

> Once again, Tom the terrific to the rescue.

That's certainly not I! I've never worn a funnel as a hat. (Any of you old
timers recognize that reference?)

Tom S

Thanks Tom. Barrel racking worked out great w/ a vacuum pump. I'm not
going to vacuum rack to the SS tank.

The current configuration of my equipment doesn't allow me to gravity
rack to the SS tank b/c it is the highest piece of equipment. I'm
going to play around w/ some options, making it the lowest
piece....which should work well.

I have an impeller pump, but it always seems to introduce a bit of
oxygen into the wine (connections are sealed tight). My Enolmatic
bottler can be used to rack wine, and the flow (amount of vacuum) can
be adjusted for a slow flow rate . Is a vacuum pump harsh on the wine?
There doesn't seem to be oxygen pickup, but can a weak vacuum strip
some of the wine's character? Thanks, -David

Thanks for your reply Gene. I agree, the staves should be strong in a
vacuum, but the heads might get pulled in if the vacuum pressure is too
great. I started the rack w/ a very weak vacuum, and increased the
vacuum as the barrel was being filled. Thanks for the tip.

Vacuum racking could probably be improved if a negative pressure relief
valve was added. Is there such a thing as a negative pressure relief
valve??? If so, know where to get one? Thanks, -David

> I've never applied vacuum to a barrel - only gas pressure for racking. I
> keep it to ~ 3 to 5 psi for safety reasons. Goes amazingly fast even at
> that low pressure. I can empty a 60 gallon barrel in 5-10 minutes. I
> suspect that vacuum at an equivalent minus pressure would be OK too -
> especially as the arched shape of a barrel tends to be strong with the force
> in that direction. The heads are another matter, but oak is pretty strong
> stuff.

I was considering a nitrogen setup, but the $$ of a bulldog pup seems a
bit high. Are there any less expensive alternatives to the pup?
Custom fabrication? Thanks, -David

"David D." > wrote in message
oups.com...
> I was considering a nitrogen setup, but the $$ of a bulldog pup seems a
> bit high. Are there any less expensive alternatives to the pup?
> Custom fabrication?

Check with the Home Wine, Beer and Cheesemaking Shop in Woodland hills.
Supposedly they can get a homemade one that's billed as "the poor man's
Bulldog Pup". I've never seen one of theirs; I made my own ~20 years ago.

Tom S

"David D." > wrote in message
oups.com...
> I have an impeller pump, but it always seems to introduce a bit of
> oxygen into the wine (connections are sealed tight).

You're seeing degassing taking place, caused by the cavitation of the
impeller (assuming no air leaks).

> There doesn't seem to be oxygen pickup, but can a weak vacuum strip
> some of the wine's character?

A little perhaps. Depends on how long and hard you pump on it.

Tom S