I bought a 60 ml plastic syringe at a pharmacy and I use that to get the siphon started. The end of this syringe fits nicely inside the tubing - good seal and very sanitary.
The vacuum method was great. That might become my go-to method as it's very sanitary. My vacuum also has a blow mode, but yuck, no way of knowing what that air contains. EDIT: So just reporting back with some feedback as I'm a dumbass: I bought plastic demijohns and went to start with the vacuum method, except I made the seal too tight like a dumbass, and it crumbled in on itself. So just a warning if you are a cheapskate like me and buy plastic instead of glass.
The vac method is pretty awesome. If you don't mind putting up with the sound, you can even do it without the help of gravity and have both carboys at the same height.
I just did the vac method tonite and worked Great and FASTER than I thought - one gallon took like 8 seconds! But the weird thing is that I started the Apple Concentrate (as your other video) on the 22nd (using Lalvin D47 yeast) and within 10 hours I was getting more than a bubble/sec - but after I Aerated it and fed it more Nutrient 2 days later, it slowed the bubbling and then the bubbling came to a hault on the 29th - after racking on the 30th, I tasted it and after adding sugar to the backwash sample it seemed kind of done - I will let it sit and clear up for at least 3 more weeks before I add sugar to the gallon itself - but is it strange that it should be this potent at this point? (BTW - I don't have a Hydrometer to measure yet)
Oh yeah very sour - I'm going to throw it in my refrigerator to see if it would 'cold crash' a bit to clear it up - then I'll rack again - then maybe bottle it - thanks for the response - Cheers!
I couldn't see how you set up the hoses to push gas in because you were standing in front of the carboy. I am assuming that you did it in the same way as you did it with the vacuum, by creating a seal with your hands. Is that correct? Or did you just put the gas hose in without any seal? Thanks! No matter how crazy the fifth method seems to be, it's not as crazy as what I had to do as I couldn't figure out how to start the siphon before watching your video. I basically just used a mug to transfer the wine from my primary fermenting bucket to the carboy.
His first method, priming the siphon with water, is easy and reliable. The other methods are a bit overkill. Argon and other pressurized gas systems are expensive. I wouldn't want to operate a shop vac or anything similar anywhere near a place that I'm trying to maintain a sanitized environment. The jigging method seems like it's too likely to stir up the sediment for me to consider it.
my racking cane is so curled it won't stay straight in the jug, so i put it in to siphon the wine and it just curls up and comes out of the water. how do you straighten out the cane, so it doesn't curl when you're using it?
I hang mine and use an electrical staple to out the vinyl end through. So it is stretched straight. You can wire or tape something towards the floppy end like a socket or large nut to keep it pointing in the right direction when in use until it starts to straighten out.
Yes, but you should use champagne bottles if you plan on doing that. (You don't need to buy a corker for champagne bottles if you don't want to shell out for one; just cork each bottle as you would a regular wine bottle & then cap with beer caps. It won't look as good but it works fine.) Also, do not add any potassium sorbate or metabisulphite prior to bottling the wine. But... If I were you I'd be cautious about how much sugar to add...exploding bottles are nothing to mess with.
One last thing: Expect some sediment to accumulate in the bottles if you go by the above method. The only way to totally avoid sediment is if you do the _"methode traditionelle"_ thing which involves capping the bottles, riddling, a nitrogen-cooled salted ice bath for the bottles, etc., etc.
The 5th method should be called the "Jedi Mind-Trick Siphon"... The only problem with that is any lees/sediment on the bottom may be thrown upward & put in suspension in the process, thus it will probably end up in the receiving vessel along with the wine.
Lol. Yeah that one isn't the most practical unless you already have a pretty clear wine without any lees. But it is pretty sweet! You could use it to empty the gas from your lawn mower or atv also.
Hands can be washed and sanitized. When I'm brewing I have a spray bottle of sanitizer handy and if I need to touch something that is going to touch the beer, I spray my (already washed) hand first.
I wouldn't want to use one of those. Who knows what kind of lubrication and other gunk was put in it from the factory. Siphons are cheap, easy, and reliable. Siphons cause little disturbance and uptake of the sediment layer. Which is the entire point of racking in the first place.
Those aren't the least bit food-safe. You could use on the end of your siphon hose it to generate suction (like the shop-vac method), but you wouldn't want any of your wine flowing through it.
I bought a 60 ml plastic syringe at a pharmacy and I use that to get the siphon started. The end of this syringe fits nicely inside the tubing - good seal and very sanitary.
I can't get my durn auto siphon to work reliably, so this is very helpful. Thank you!
Agree that auto-siphons suck! Thanks for your video. Gave me some pretty good ideas.
That was a great little video. I wasn't going to watch it at first, but 5 ways, why the heck not. And you didn't even use the auto syphon. Cheerz.
This video was very helpful. I made a huge mess first time learning lol
Love the shop vac method!
think its a winner can dunk it in san before use
Thank you so much. You saved my batch!
Very informative. Thank you!
Great video. I always make a mess when racking. I love the shop vac method. never saw that before. Nicely done.
Thanks for the good feedback! The shop vac method seems to be a big hit with some others too. It is pretty amazing how good it works
Thanks simple and easy
Thank you this was very helpful
How do you keep your racking cane off the of the primary bucket to avoid sucking sludge down into secondary?
I like the star san in the tube method. Perfect. My autosiphon shattered and I hate it anyways. Thanks!
Thank you, very tall man!
#5 Auto-sipon via pure willpower.
Great video pal !
The vacuum method was great. That might become my go-to method as it's very sanitary. My vacuum also has a blow mode, but yuck, no way of knowing what that air contains.
EDIT: So just reporting back with some feedback as I'm a dumbass: I bought plastic demijohns and went to start with the vacuum method, except I made the seal too tight like a dumbass, and it crumbled in on itself. So just a warning if you are a cheapskate like me and buy plastic instead of glass.
Pls make video of how to seal the wine bottle aluminium caps at home thanks
How did u clean ur tube so there’s no bacteria?
Can I use filter paper?
You've got enough wine for an army
ty
Good ideas - Thanks! Cheers! Shop Vac wins tho - seems most sanitized
The vac method is pretty awesome. If you don't mind putting up with the sound, you can even do it without the help of gravity and have both carboys at the same height.
Noise? ahaa! I'm a loud guitar player who rides a loud Harley with a loud girlfriend....so I think I could handle the noise ahaa - Cheers!
I just did the vac method tonite and worked Great and FASTER than I thought - one gallon took like 8 seconds! But the weird thing is that I started the Apple Concentrate (as your other video) on the 22nd (using Lalvin D47 yeast) and within 10 hours I was getting more than a bubble/sec - but after I Aerated it and fed it more Nutrient 2 days later, it slowed the bubbling and then the bubbling came to a hault on the 29th - after racking on the 30th, I tasted it and after adding sugar to the backwash sample it seemed kind of done - I will let it sit and clear up for at least 3 more weeks before I add sugar to the gallon itself - but is it strange that it should be this potent at this point? (BTW - I don't have a Hydrometer to measure yet)
Those one gallon batches can ferment really quick (
Oh yeah very sour - I'm going to throw it in my refrigerator to see if it would 'cold crash' a bit to clear it up - then I'll rack again - then maybe bottle it - thanks for the response - Cheers!
I couldn't see how you set up the hoses to push gas in because you were standing in front of the carboy. I am assuming that you did it in the same way as you did it with the vacuum, by creating a seal with your hands. Is that correct? Or did you just put the gas hose in without any seal? Thanks! No matter how crazy the fifth method seems to be, it's not as crazy as what I had to do as I couldn't figure out how to start the siphon before watching your video. I basically just used a mug to transfer the wine from my primary fermenting bucket to the carboy.
His first method, priming the siphon with water, is easy and reliable. The other methods are a bit overkill. Argon and other pressurized gas systems are expensive. I wouldn't want to operate a shop vac or anything similar anywhere near a place that I'm trying to maintain a sanitized environment. The jigging method seems like it's too likely to stir up the sediment for me to consider it.
@@jjbailey01 All of my sentiments exactly...
Do you have a video of making apple wine?
He made apple wine from frozen concentrate. It's on his list of videos. Lots of good info there.
my racking cane is so curled it won't stay straight in the jug, so i put it in to siphon the wine and it just curls up and comes out of the water. how do you straighten out the cane, so it doesn't curl when you're using it?
I hang mine and use an electrical staple to out the vinyl end through. So it is stretched straight. You can wire or tape something towards the floppy end like a socket or large nut to keep it pointing in the right direction when in use until it starts to straighten out.
@@TheHomeWinemakingChannel thank you :)
Last method would stir up the sediment.
if I wanted a carbonated wine can I prime it when bottling?
Yes, but you should use champagne bottles if you plan on doing that. (You don't need to buy a corker for champagne bottles if you don't want to shell out for one; just cork each bottle as you would a regular wine bottle & then cap with beer caps. It won't look as good but it works fine.) Also, do not add any potassium sorbate or metabisulphite prior to bottling the wine. But...
If I were you I'd be cautious about how much sugar to add...exploding bottles are nothing to mess with.
One last thing: Expect some sediment to accumulate in the bottles if you go by the above method. The only way to totally avoid sediment is if you do the _"methode traditionelle"_ thing which involves capping the bottles, riddling, a nitrogen-cooled salted ice bath for the bottles, etc., etc.
The 5th method should be called the "Jedi Mind-Trick Siphon"... The only problem with that is any lees/sediment on the bottom may be thrown upward & put in suspension in the process, thus it will probably end up in the receiving vessel along with the wine.
Lol. Yeah that one isn't the most practical unless you already have a pretty clear wine without any lees. But it is pretty sweet! You could use it to empty the gas from your lawn mower or atv also.
aquarium pump anyone.set flow for less sediment.
Why put your thumb on the end when you have a hose clamp? The clamp is more sanitary.
Hands can be washed and sanitized. When I'm brewing I have a spray bottle of sanitizer handy and if I need to touch something that is going to touch the beer, I spray my (already washed) hand first.
Would it my wine if i used one of them liquid transfer pumps from harbor freight
I wouldn't want to use one of those. Who knows what kind of lubrication and other gunk was put in it from the factory. Siphons are cheap, easy, and reliable. Siphons cause little disturbance and uptake of the sediment layer. Which is the entire point of racking in the first place.
Those aren't the least bit food-safe. You could use on the end of your siphon hose it to generate suction (like the shop-vac method), but you wouldn't want any of your wine flowing through it.