Hello, from Russia)) I use a beer cooler to generate cold water. You can find them in any beer bar. It already has a pump for cooling the beer tap. I control this pump using a temperature sensor, like in your video.
Welp, I'm officially at this stage of my winemaking journey! The ice jugs didnt work so well. I found that they would swell when frozen and crack open after a few cycles. Turns out I just bought a pump for barrel transfers anyway, so good timing!
I'm not sure how much cooling power you are needing, but a Thermoelectric Cooler or Peltier device might be perfect if ~100-200W is sufficient. Cold water on one side, heatsink and fan on the other. I have rigged up a system for beer fermentation control and it works great. Very similar idea, and no need for ice.
Pretty good idea. I like it. I'm wondering if you could run another coil through a small college size refrigerator and make it a closed system so you wouldn't have to full around with Ice at all. I may give that a try in the future.
Thanks! I think you could do that or get a little chest freezer and put a big pot of water in it. If you out a little propylene glycol (food grade coolant) in the water, you could pre-chill it below 32. You potentially could freeze the juice/grapes touching the coil but that is probably not a big deal and no different than what could happen in a jacketed tank at a winery.
Also on the same note you can adapt the hot side of an AC unit for heating purposes the same way. Essentially adapting an air-to-air one way heat pump to an air-to-liquid or liquid-to-liquid one. I guess with home wine making typically you wouldn’t need to use it all the time so cost isn’t a huge factor for ice or for heating water but a heat pump like an air conditioner is very cost effective comparatively to ice or heating with an electric resistive heater like a stove top or etc. Sorry just nerding out because I enjoy cheap diy solutions to stuff 😂
If you ever decide to do it just search like “diy beer chiller” here on UA-cam and there’s tons of videos on how to do it. I found a window unit on Facebook for like 40 bucks that I did it with to make mine.
I think you could probably rig something up. Normally you wouldn't pasteurize a wine since it could change the fresh fruity smells and tastes to more cooked smells and tastes. Some fruit wines or hard ciders with less volatile aromas would probably be okay though.
Did you go with the surflo pump because it’s safe for potable water or some other reason? Just wondering because they are a tad pricey but I’m a cheapo so there’s that lol. As far as being safe for drinking water or etc though I don’t really know of many outside of for rv’s , and they’re likely commercial/expensive I would guess.
For this application you can use a pump that is not food/drink friendly but having the shurflo is helpful if you ever get into transferring wine batches that are too large to easily rack with gravity.
It's called a cold soak. You do it to extend the skin contact time on the front end. Normally for a red wine I will do a 3-5 day cold soak before starting off the fermentation. You can also extend on the back end, after fermentation but you will extract more seed tannin which is more alcohol soluble and it is a little more risky. Since you no longer can rely on the yeast to metabolize much oxygen.
![How to Build a DIY Glycol Chiller [ Control Fermentation Temperatures ]](http://i.ytimg.com/vi/OkaR9bQPs9A/mqdefault.jpg)
Want to say thank you for sharring. This is what I needed to control my fermentation.
Hello, from Russia))
I use a beer cooler to generate cold water. You can find them in any beer bar. It already has a pump for cooling the beer tap. I control this pump using a temperature sensor, like in your video.
www.ebay.co.uk/itm/154097760223
For the example
Nice setup! I will keep my eyes out for one of those.
Welp, I'm officially at this stage of my winemaking journey! The ice jugs didnt work so well. I found that they would swell when frozen and crack open after a few cycles. Turns out I just bought a pump for barrel transfers anyway, so good timing!
I'm not sure how much cooling power you are needing, but a Thermoelectric Cooler or Peltier device might be perfect if ~100-200W is sufficient. Cold water on one side, heatsink and fan on the other. I have rigged up a system for beer fermentation control and it works great. Very similar idea, and no need for ice.
Pretty good idea. I like it. I'm wondering if you could run another coil through a small college size refrigerator and make it a closed system so you wouldn't have to full around with Ice at all. I may give that a try in the future.
Thanks! I think you could do that or get a little chest freezer and put a big pot of water in it. If you out a little propylene glycol (food grade coolant) in the water, you could pre-chill it below 32. You potentially could freeze the juice/grapes touching the coil but that is probably not a big deal and no different than what could happen in a jacketed tank at a winery.
You can make a DIY glycol chiller from a window AC unit pretty easily. I did it to make an ice cream maker that doubles as a chiller.
Also on the same note you can adapt the hot side of an AC unit for heating purposes the same way. Essentially adapting an air-to-air one way heat pump to an air-to-liquid or liquid-to-liquid one. I guess with home wine making typically you wouldn’t need to use it all the time so cost isn’t a huge factor for ice or for heating water but a heat pump like an air conditioner is very cost effective comparatively to ice or heating with an electric resistive heater like a stove top or etc. Sorry just nerding out because I enjoy cheap diy solutions to stuff 😂
If you ever decide to do it just search like “diy beer chiller” here on UA-cam and there’s tons of videos on how to do it. I found a window unit on Facebook for like 40 bucks that I did it with to make mine.
Could you use this to pasturize your wines?
I think you could probably rig something up. Normally you wouldn't pasteurize a wine since it could change the fresh fruity smells and tastes to more cooked smells and tastes. Some fruit wines or hard ciders with less volatile aromas would probably be okay though.
Did you go with the surflo pump because it’s safe for potable water or some other reason? Just wondering because they are a tad pricey but I’m a cheapo so there’s that lol. As far as being safe for drinking water or etc though I don’t really know of many outside of for rv’s , and they’re likely commercial/expensive I would guess.
For this application you can use a pump that is not food/drink friendly but having the shurflo is helpful if you ever get into transferring wine batches that are too large to easily rack with gravity.
Why do you chill the must ?
It's called a cold soak. You do it to extend the skin contact time on the front end. Normally for a red wine I will do a 3-5 day cold soak before starting off the fermentation. You can also extend on the back end, after fermentation but you will extract more seed tannin which is more alcohol soluble and it is a little more risky. Since you no longer can rely on the yeast to metabolize much oxygen.
Thanks great info