Thanks for this video. Just a few things. I used this Enolmatic for about 6 years at home, not in a production environment. The carboy position is not that of an issue and could sit on the table, like all commercial onsite winemakers in my region are doing. But you have to make sure that you remove the bottle when filled, because that will back fill the container. When there is no bottle, there is no wine going through. This is a kind of OFF position. A wine with too much CO2 will also generate more back filled wine.The way the bottle was removed on this video could damage the tip of the filling head. You have to pull gently the bottle. If you cannot be gentle it is better to try to purchase the stainless steal filling head after having damaged the head the first time. Just the price of the stainless steal version should encourage anyone to be gentle... The wine that ends up in the container, has a higher oxygen content and it is better to use a hand activated wine bottle vacuum pump before corking or use the Enolmatic to degas the bottle by closing the intake, while increasing the vacuum. If you compare a previously bottled wine with the wine bottled from the back fill container using your vacuum pump you will see immediately the difference. If you use the Enolmatic to degas the last bottles, just make sure to clear the vacuum before restarting the pump because the position of the pump diaphragm will prevent the pump from restarting. I use a small piece of clear tube with one side that I warmed up with a heat gun and squeezed with pliers to convert my Enolmatic into a bottle vacuum pump inserting this tube in the intake. When not in use, it is better to find a way to keep open and dry the filling head. I use the outer side of my gravity test jar because a bottle traps humidity. I also use the Enolmatic for racking carboys under vacuum and to splash degas at the same time (2-3 times is often enough), but this requires the installation of a gauge at the top of the regulator. My racking is done at 5-8 inches of Mercury, a safe setting I found for both Italian and Mexican carboys that I use. I changed recently my racking/splash degasing strategy to use a SMC venturi with a simple regulator, check valve and gauge hooked up to my compressor to save the Enolmatic pump.
Thanks for this video. Just a few things. I used this Enolmatic for about 6 years at home, not in a production environment. The carboy position is not that of an issue and could sit on the table, like all commercial onsite winemakers in my region are doing. But you have to make sure that you remove the bottle when filled, because that will back fill the container. When there is no bottle, there is no wine going through. This is a kind of OFF position. A wine with too much CO2 will also generate more back filled wine.The way the bottle was removed on this video could damage the tip of the filling head. You have to pull gently the bottle. If you cannot be gentle it is better to try to purchase the stainless steal filling head after having damaged the head the first time. Just the price of the stainless steal version should encourage anyone to be gentle... The wine that ends up in the container, has a higher oxygen content and it is better to use a hand activated wine bottle vacuum pump before corking or use the Enolmatic to degas the bottle by closing the intake, while increasing the vacuum. If you compare a previously bottled wine with the wine bottled from the back fill container using your vacuum pump you will see immediately the difference. If you use the Enolmatic to degas the last bottles, just make sure to clear the vacuum before restarting the pump because the position of the pump diaphragm will prevent the pump from restarting. I use a small piece of clear tube with one side that I warmed up with a heat gun and squeezed with pliers to convert my Enolmatic into a bottle vacuum pump inserting this tube in the intake. When not in use, it is better to find a way to keep open and dry the filling head. I use the outer side of my gravity test jar because a bottle traps humidity. I also use the Enolmatic for racking carboys under vacuum and to splash degas at the same time (2-3 times is often enough), but this requires the installation of a gauge at the top of the regulator. My racking is done at 5-8 inches of Mercury, a safe setting I found for both Italian and Mexican carboys that I use. I changed recently my racking/splash degasing strategy to use a SMC venturi with a simple regulator, check valve and gauge hooked up to my compressor to save the Enolmatic pump.
Can you use also fluids with gases like co2?