I don't use this process at this time, but I use it after I put the wine in the bottle but (obviously) before corking using the pump just as if you were taking the air out of the bottle for storage (what the pump is intended to do). This takes out the gas that is left and makes the wine age (and taste) significantly better. I also find that when you have achieved the vacuum to lightly tap the sides of the bottle (or in your case on the video) the side of the carboy. This tapping while under vacuum helps the gas to escape quicker and more thoroughly.
Nice video. Cool idea. At the end when you release the valve, it is not pressure escaping, you are allowing air in from the small amount of vacuum still left from the degassing. Keep up the good tips.
Great video. Comments are right. Air enters the jug. QUESTION: since alcohol boils at a lower temp when pressure decreases, are you also reducing your alcohol with the vacuum?
I bought my wine saver for $7 from Amazon and it works great in my 1 gallon fermenter. Need to cobble a way for it to fit my 6.5 gallon carboy. Great info, worked great on my last batch of mead.
The first reason to degas is that wine doesn't clear properly unless degassed: the bubbles keep pulling the sediment back up into suspension. With kits, clarification is usually done around day 15 and there can be a _lot_ of gas. Fermenting at a constant 23 degrees C ambient, _after_ five minutes with the pricey Winexpert trident drill whip back at full speed in short bursts in both directions (which takes out a lot of gas), it still takes close to 2000 pumps with a brake line bleeder over several hours to get most of my kits flat (able to hold 22 lbs negative pressure for ten minutes).
You are creating a vacuum in the vessel. The air sound you hear is not the gas escaping it is the head space under vacuum drawing air back in the void under vacuum through the orifice in the vacuum check valve.
Um, it does work very well. I use it but just use the s airlock without liquid. It always keeps a slight vacuum so aur doesn't get in, but if he used a chardonnay instead of a merlot, you could have seen it.
Wow great idea thanks! I have a small tire air compressor I reversed to make a vacuum pump for a different project that should work great. Trying to find ways to clear and fine my wine
To be honest, the reduced pressure section at the top does not suck the gas out. You are reducing the pressure of the fluid in the container, and this brings the fluid to the gas bubble point, causing it to break out of solution. Great vid. Would you like to buy my long spoons?
pano2600, correct me if I'm wrong, but the boiling point curves for pure ethanol suggest this contraption would need to pull about 27" Hg vacuum to make pure ethanol boil at about 80 F. There's no way it's pulling that much vacuum.
Its a good idea to run a HEPA filter in the room where you are doing this in order to reduce the chances of airborne contaminants getting sucked into your wine when you burp it at the end. Under a flow hood would be even better. Flow hoods can easily be made with a store bought, residential HEPA filter and cardboard box.
That's pretty unnecessary 😂 fermentation is already complete at this stage. Alchohol levels at this point are high enough that it would kill any residual microbes or bacteria...plus I don't know if your aware that grapes grow outside or not but they have bugs and bird shit and all kinds of bacteria and residual fungus in and on them when their pressed
Tim Vandergrift, in a post from 2007 he later came to regret entitled _Operating in a Vacuum: Wine Kits_, states that you lose less alcohol than you can measure, and that "you can lose one or two parts per million (ppm) of free SO2 to a strong vacuum over a period of hours" which isn't enough to worry about replacing. Vacuum degassing is especially dangerous if you have a lot of headroom, as the energy of implosion would be very high. At less than half a liter its hard to maintain the vacuum with a hand pump (pressure falls rapidly with small amounts of gas extracted), at more than a liter I start to feel nervous about the energy of vaccum flinging shards of glass around if the worst happened.
Thanks for sharing this great idea! One teeny tiny really picky point, though, is that the sound of rushing gas you hear when you pull the stopper tabs is not CO2 gas escaping, but air rushing IN to the bottle... after all, you've created a vacuum with the pump, and the air rushes in to equalize the pressure. (i know, i know... shut up! lol) Thanks again for the good, clear video xD
does this really make the wine taste better. i can get a hold of a much bigger method so i can do multiple batches, i may try it, but sounds time consuming to me, but if it makes a difference with taste and aging than........
This would work a lot better in two half filled carboys. The excessive amount of space above the wine would drive CO2 out of the wine a lot faster to re-establish vapour pressure. You could probably pump it a few times a day
I know nothing about making wine, but as far as the physics go I can tell you for sure that the rush of air you are hearing is not the extracted co2 leaving the container but the air rushing in from the surrounding area. if this is OK then why use an airlock in the first place?
Question. The more bubbles come up and the gas is dispersed, the less suction the device has. So if enough CO2 was released from the wine, then device would lose suction and potentially fall off, or at least become loose. Exposing the wine to oxygen? Unless the small piece directly over the bung prevents Oxygen from entering. I may be missing something though.
question...when using this method, can you simply leave it in place and pump 12-20 times each day without ever breaking the seal for as long as it takes to remove all the gas? I noticed in the previous comments there were concerns with implosion....is that really an issue?
I'm just wondering--thinking out loud--what if you put a flexible plastic tube into your bung and used a regular household vacuum cleaner (using your hand to control the vacuum around the tube)?
One time I was lazy and rushed and stopped degassing when I held 19.5 lbs negative pressure for just one minute. After bottling, a slight CO2 fizz was noticeable. As a wild guess based on Tim Patterson's article _Carbon Dioxide in Wine: It's a Gas!_ from May 2011, my wine was a smidge under 1000 mg/L dissolved CO2, let's call it 800 mg/L: more than barely noticeable, but less than prickly. In the wines where I hold 22 lbs of negative pressure, there's no CO2 discernible after bottling. There are some reports of stripping aroma with excessive degassing. Jack Keller says "After a wine is degassed, it should sit for a while under airlock to 'recover' from the procedure, as degassing a wine tends to 'flatten' its taste for a couple of months." The loss might just be temporary. Without doing A/B comparisons, it's hard to say whether I'm losing aroma, but so far I've been happy with the results.
does anybody know if its is possible with this process to pull enough vacuum to boil off the alcohol?...just a thought from the back of my mind from experience with automotive a/c systems operation.
Thanks for the great video. I found a small local shop that sells the Snail Wine Pump. CDN$10 at Grape & Grain in Winnipeg (plus ~$2 for the bung). I'll put the Seal-a-Meal vacuum sealer with accessory hose back on Kijiji. :P
Can't hear some of this due to the volume of the music. I have tried this and it works (pulling the gas out) but I noticed over a period of about a week that the gas hasn't diminished... the same amount of gas comes out every time. How long does degassing usually take. I didn't think it would take so long but my cabernet sauvignon has already been set back one week just because of degassing... any suggestions?
My family has made wine for over 300 years, we have never had a problem with this, unless your yeast is not dead. Then you need to add wine chemicals to ensure all fermentation has stopped.
you can do the same thing in about 25 min by putting the glass container on a magnetic stir plate and holding it under vacuum pressure. you can cut down your de-gas time down to about 15 min. It only requires very gentle stir not those drill bit beater things.
It might be possible to degas for clearing with just the drill whip (my good quality whip usually gets my wine to where it will hold about 16 lbs of negative pressure for several minutes) and then do the thorough vacuum degassing closer to bottling time, after some of the remaining CO2 escapes naturally, without having to pump nearly so much. The one time I tried this, I still had a lot of gas after bulk aging for two months. In my experience, two batches fermented in the same room at the same temperature will have different amounts of gas. Precise information is hard to find. Beware the dough-hook style wine whip, which creates a roiling vortex and beats oxygen into the wine while you degas. That's the end of your fruit bouquet.
I was wondering that also. If you applied the vacuum for a bit and then put an air lock on I am guessing that it would work but I haven't tried it yet. I usually just add co2 from the co2 tank that is on my kegerator. I crack it and let it blow into the mouth of the carboy after I transfer wort or must. Good question:)
You say you have degassed that batch of wine several times and keep getting more bubbles. I think the conclusion is that you need to pump a lot more than 40 (or 400) times to get rid of all the carbon dioxide.
This technique does not degas well. you need something mechanical to properly degas. The purpose of degas is to get rid of most of the air suspended in the wine. This wont degas any air more than an inch deep into the solution. mechanical aggitation is the only way since agitating the liquid cause the air to move upward
if you want to prove it to yourself, go to the dollar store and get a cheap two liter bottle of soda, and try this technique and try a mechanical technique and see which soda is degassed (becomes flat) better and a lot lot faster.
yeah when you flip that valve, that sound is not gas coming out. It was under a vacuum, that's air going in and about 20% of it was oxygen.... just sayin'
This is a pretty great idea, but the fact that you did this process several times and still had co2 in the wine should tell you that it is not very effective :(
I've been making wine since 1998 and I have never heard of "degassing a wine". We aerate the wine a little at racking.( we use grapes) so there's never any fizziness, maybe that happens with wine kits and those 5/6 gallons pales of wine juice. But definitely not from wine made from grape. Anyways does anyone else want to eat a bullet after watching this video. My god man 😂
So much misinformation here! Scott take a few science classes and remake this video once you have a passing grade. Let's start with the basics - there is no need to go through a de-gassing process, real professional wine-makers in Europe - France, Germany, Spain, Italy - to my certain knowledge - do not do this. (Perhaps it's a new fad in North America). Next, the gas that you are removing is CO2, carbon dioxide - this is one of the products which result when yeast consumes sugar. When you open the tab/valve at the end of your de-gassing operation, the sound you hear is air rushing in to fill the partial vacuum your pump created in the carboy. It's not CO2 emerging from the carboy. Then the question of whether there is any sulphur dioxide dissolved in the wine. Unless you have added sodium / potassium metabisulphite, also known as Campden tablets, at a late stage in your wine processing, then there cannot be any sulphur dioxide present in the wine - you can't make it with grape juice and yeast. Your supposition that small bubbles on day one are SO2 and the ones you see on day two are CO2 is nonsense - *if* there is a *mixture* of gases dissolved in the wine they will come out of solution together (although the proportions of one to another will vary as the operation proceeds). The purpose of adding sulphite is to kill yeast (and unwanted microbes), it would make sense to add it if you want to end up with a sweet wine and the yeast is capable of surviving in a high alcohol concentration (say 12-15% ABV) because if you were to let the fermentation go to completion then the result will be a wine with no residual sugar, in wine terms, very dry. The presence of sulphite kills the yeast before it has 'eaten' all the sugar, so the result will be a wine which has some sweetness. But if you use sulphite, you are not making a bio or organic product.
Commercial Wineries do not degas because they age the wine and over time CO2 will escape on it's own. Degassing is for small batch makers who wish to consume the wine in a short amount of time because CO2 can have negative impacts on the characteristics of your wine. CO2 also can inhibit clearing of the wine, not as evident in red wine, rack your wine then degas it.
all kit wine instructions call for degassing. I don't know what the character of the kit is that makes this necessary, but kit makers I know have told me, and kit instructions I've looked at online, all call for vigorous degassing.
I like your video but the music in the back ground makes your video abit annoying because it drowns you out and is like listening to someone mumbling in a crowded jazz bar but the info is great more vids less music
I don't use this process at this time, but I use it after I put the wine in the bottle but (obviously) before corking using the pump just as if you were taking the air out of the bottle for storage (what the pump is intended to do). This takes out the gas that is left and makes the wine age (and taste) significantly better. I also find that when you have achieved the vacuum to lightly tap the sides of the bottle (or in your case on the video) the side of the carboy. This tapping while under vacuum helps the gas to escape quicker and more thoroughly.
Nice video. Cool idea. At the end when you release the valve, it is not pressure escaping, you are allowing air in from the small amount of vacuum still left from the degassing. Keep up the good tips.
I use a laboratory water aspirator that I adapted to the home sink. Works like a charm!
Great video. Comments are right. Air enters the jug. QUESTION: since alcohol boils at a lower temp when pressure decreases, are you also reducing your alcohol with the vacuum?
I bought my wine saver for $7 from Amazon and it works great in my 1 gallon fermenter. Need to cobble a way for it to fit my 6.5 gallon carboy. Great info, worked great on my last batch of mead.
The first reason to degas is that wine doesn't clear properly unless degassed: the bubbles keep pulling the sediment back up into suspension. With kits, clarification is usually done around day 15 and there can be a _lot_ of gas. Fermenting at a constant 23 degrees C ambient, _after_ five minutes with the pricey Winexpert trident drill whip back at full speed in short bursts in both directions (which takes out a lot of gas), it still takes close to 2000 pumps with a brake line bleeder over several hours to get most of my kits flat (able to hold 22 lbs negative pressure for ten minutes).
I use the same principal but I use my regular vacume packer it has an adapter for fitting to a can etc I just place it over a bung and turn it on.
We do that too! Could not be easier.
Haven't seen your style wine vacuum pump buhave a way to do it! Thanks.
You are creating a vacuum in the vessel. The air sound you hear is not the gas escaping it is the head space under vacuum drawing air back in the void under vacuum through the orifice in the vacuum check valve.
Kimber45 no problem dicckhead, anything else you want to cry about?
Um, it does work very well. I use it but just use the s airlock without liquid. It always keeps a slight vacuum so aur doesn't get in, but if he used a chardonnay instead of a merlot, you could have seen it.
Wow great idea thanks! I have a small tire air compressor I reversed to make a vacuum pump for a different project that should work great. Trying to find ways to clear and fine my wine
If your pulling a vacuum , when you release the seal on the pump wouldn't the air sound be from air rushing into the bottle not co2 rushing out?
I though he was pumping air into the carboy. My bad
To be honest, the reduced pressure section at the top does not suck the gas out. You are reducing the pressure of the fluid in the container, and this brings the fluid to the gas bubble point, causing it to break out of solution.
Great vid. Would you like to buy my long spoons?
pano2600, correct me if I'm wrong, but the boiling point curves for pure ethanol suggest this contraption would need to pull about 27" Hg vacuum to make pure ethanol boil at about 80 F. There's no way it's pulling that much vacuum.
Its a good idea to run a HEPA filter in the room where you are doing this in order to reduce the chances of airborne contaminants getting sucked into your wine when you burp it at the end. Under a flow hood would be even better. Flow hoods can easily be made with a store bought, residential HEPA filter and cardboard box.
That's pretty unnecessary 😂 fermentation is already complete at this stage. Alchohol levels at this point are high enough that it would kill any residual microbes or bacteria...plus I don't know if your aware that grapes grow outside or not but they have bugs and bird shit and all kinds of bacteria and residual fungus in and on them when their pressed
Tim Vandergrift, in a post from 2007 he later came to regret entitled _Operating in a Vacuum: Wine Kits_, states that you lose less alcohol than you can measure, and that "you can lose one or two parts per million (ppm) of free SO2 to a strong vacuum over a period of hours" which isn't enough to worry about replacing. Vacuum degassing is especially dangerous if you have a lot of headroom, as the energy of implosion would be very high. At less than half a liter its hard to maintain the vacuum with a hand pump (pressure falls rapidly with small amounts of gas extracted), at more than a liter I start to feel nervous about the energy of vaccum flinging shards of glass around if the worst happened.
Thanks for sharing this great idea!
One teeny tiny really picky point, though, is that the sound of rushing gas you hear when you pull the stopper tabs is not CO2 gas escaping, but air rushing IN to the bottle... after all, you've created a vacuum with the pump, and the air rushes in to equalize the pressure. (i know, i know... shut up! lol)
Thanks again for the good, clear video xD
Can also take a bicycle tire pump, disassemble it, reverse its parts (to make it suck vs pump), reassemble, and go to town!
does this really make the wine taste better. i can get a hold of a much bigger method so i can do multiple batches, i may try it, but sounds time consuming to me, but if it makes a difference with taste and aging than........
When you open the cap, air didn't come out. It went in.
Will this process loose SO2 gas as well? My understanding is that you want to have free SO2 in your wine, right?
Can you send me an amazon link to the pump you are using?
This would work a lot better in two half filled carboys. The excessive amount of space above the wine would drive CO2 out of the wine a lot faster to re-establish vapour pressure. You could probably pump it a few times a day
I know nothing about making wine, but as far as the physics go I can tell you for sure that the rush of air you are hearing is not the extracted co2 leaving the container but the air rushing in from the surrounding area. if this is OK then why use an airlock in the first place?
Question. The more bubbles come up and the gas is dispersed, the less suction the device has. So if enough CO2 was released from the wine, then device would lose suction and potentially fall off, or at least become loose. Exposing the wine to oxygen?
Unless the small piece directly over the bung prevents Oxygen from entering.
I may be missing something though.
question...when using this method, can you simply leave it in place and pump 12-20 times each day without ever breaking the seal for as long as it takes to remove all the gas? I noticed in the previous comments there were concerns with implosion....is that really an issue?
You can get the glass carboys at most wine making supply stores.
I'm just wondering--thinking out loud--what if you put a flexible plastic tube into your bung and used a regular household vacuum cleaner (using your hand to control the vacuum around the tube)?
+Don Gillette No., vacuum cleaners don't draw a strong enough vacuum. Using a vacuum pump like the kind used in a chemistry lab would do it though!
One time I was lazy and rushed and stopped degassing when I held 19.5 lbs negative pressure for just one minute. After bottling, a slight CO2 fizz was noticeable. As a wild guess based on Tim Patterson's article _Carbon Dioxide in Wine: It's a Gas!_ from May 2011, my wine was a smidge under 1000 mg/L dissolved CO2, let's call it 800 mg/L: more than barely noticeable, but less than prickly. In the wines where I hold 22 lbs of negative pressure, there's no CO2 discernible after bottling. There are some reports of stripping aroma with excessive degassing. Jack Keller says "After a wine is degassed, it should sit for a while under airlock to 'recover' from the procedure, as degassing a wine tends to 'flatten' its taste for a couple of months." The loss might just be temporary. Without doing A/B comparisons, it's hard to say whether I'm losing aroma, but so far I've been happy with the results.
does anybody know if its is possible with this process to pull enough vacuum to boil off the alcohol?...just a thought from the back of my mind from experience with automotive a/c systems operation.
Thanks for the great video. I found a small local shop that sells the Snail Wine Pump. CDN$10 at Grape & Grain in Winnipeg (plus ~$2 for the bung). I'll put the Seal-a-Meal vacuum sealer with accessory hose back on Kijiji. :P
You can get a hand vacuum pump at a auto part store as well.
Ah yes. Very valid point!
Thank you for your comment. :)
Can't hear some of this due to the volume of the music. I have tried this and it works (pulling the gas out) but I noticed over a period of about a week that the gas hasn't diminished... the same amount of gas comes out every time. How long does degassing usually take. I didn't think it would take so long but my cabernet sauvignon has already been set back one week just because of degassing... any suggestions?
Is it important to degas your wine if it ferments all the way till the yeast dies?
My family has made wine for over 300 years, we have never had a problem with this, unless your yeast is not dead. Then you need to add wine chemicals to ensure all fermentation has stopped.
I think when you pull the tab it is allowing air into the bottle not letting gas out.
you can do the same thing in about 25 min by putting the glass container on a magnetic stir plate and holding it under vacuum pressure. you can cut down your de-gas time down to about 15 min. It only requires very gentle stir not those drill bit beater things.
+Jeffro Lebodine Thanks. I was wondering about using a magnetic stir and if its effective at all. I'll give it a go.
You are correct about the sound. :)
Thanks for the comment Chris!
where do you get the glass jugs? Plastic is reportedly poiswning us. and it is used to hold everytthing these days.
Yeah the bung will prevent it from falling off. It will form a seal with the carboy. It just won't be a vacuum but, no oxygen should enter anyway.
what is the brand of the pump???
Most kits say to top up to within an inch or two of the bottom of the bung, which is what I did. :)
Guess one could also do this with a brake bleeder then as well
Here's a second video I shot with the brand of wine saver I use to do the demonstration:
Which Brand Of Wine Saver Do I Use To Degas My Wine?
It might be possible to degas for clearing with just the drill whip (my good quality whip usually gets my wine to where it will hold about 16 lbs of negative pressure for several minutes) and then do the thorough vacuum degassing closer to bottling time, after some of the remaining CO2 escapes naturally, without having to pump nearly so much. The one time I tried this, I still had a lot of gas after bulk aging for two months. In my experience, two batches fermented in the same room at the same temperature will have different amounts of gas. Precise information is hard to find. Beware the dough-hook style wine whip, which creates a roiling vortex and beats oxygen into the wine while you degas. That's the end of your fruit bouquet.
Why don't people just warm up the wine? Not too hot to evaporate the ETOH but warm it and then gasses are are forced out of the solution/wine??
Thanks for the comment. Certainly appreciated. :)
Can this be used as an alternative to topping up the head space in the carboy?
+JperiodC No, those are totally different issues.
I was wondering that also. If you applied the vacuum for a bit and then put an air lock on I am guessing that it would work but I haven't tried it yet. I usually just add co2 from the co2 tank that is on my kegerator. I crack it and let it blow into the mouth of the carboy after I transfer wort or must. Good question:)
Your web sites don’t work.
Your video is interesting.
Good video Scott cheers.
Unless the pressure is greater inside the bottle from the co2.
Hey Scott, you need to incorporate breathing with your talking.
Thanks for the upload, good idea.
:)
You say you have degassed that batch of wine several times and keep getting more bubbles. I think the conclusion is that you need to pump a lot more than 40 (or 400) times to get rid of all the carbon dioxide.
@valdezmiguel2 When you're being that rude, try and be right. There is no CO2 around to redissolve in the wine at normal pressure.
That sound you hear is atmosphere going in not gas coming out. Remember that space is under vaccum
GREAT, I love it
This technique does not degas well. you need something mechanical to properly degas. The purpose of degas is to get rid of most of the air suspended in the wine. This wont degas any air more than an inch deep into the solution. mechanical aggitation is the only way since agitating the liquid cause the air to move upward
if you want to prove it to yourself, go to the dollar store and get a cheap two liter bottle of soda, and try this technique and try a mechanical technique and see which soda is degassed (becomes flat) better and a lot lot faster.
WOW‼️😎 THANKS
yeah when you flip that valve, that sound is not gas coming out. It was under a vacuum, that's air going in and about 20% of it was oxygen.... just sayin'
This is a pretty great idea, but the fact that you did this process several times and still had co2 in the wine should tell you that it is not very effective :(
+Matt Bates I think you underestimate how much CO2 is in wine.
Thanks!
skip to 5:20 for those watching for the first time
You are correct. :)
I've been making wine since 1998 and I have never heard of "degassing a wine". We aerate the wine a little at racking.( we use grapes) so there's never any fizziness, maybe that happens with wine kits and those 5/6 gallons pales of wine juice. But definitely not from wine made from grape. Anyways does anyone else want to eat a bullet after watching this video. My god man 😂
He should have had a glass of wine before he started
There are many degassing tools that work much better. Sorry....but true.
James Reed like what?
@helicrashpro , and many cycle shops
good job
.......and breathe !
background Noise is distracting
kill the music!
@RantVideos Nothing is wrong with food grade plastic.
So much misinformation here! Scott take a few science classes and remake this video once you have a passing grade. Let's start with the basics - there is no need to go through a de-gassing process, real professional wine-makers in Europe - France, Germany, Spain, Italy - to my certain knowledge - do not do this. (Perhaps it's a new fad in North America).
Next, the gas that you are removing is CO2, carbon dioxide - this is one of the products which result when yeast consumes sugar. When you open the tab/valve at the end of your de-gassing operation, the sound you hear is air rushing in to fill the partial vacuum your pump created in the carboy. It's not CO2 emerging from the carboy.
Then the question of whether there is any sulphur dioxide dissolved in the wine. Unless you have added sodium / potassium metabisulphite, also known as Campden tablets, at a late stage in your wine processing, then there cannot be any sulphur dioxide present in the wine - you can't make it with grape juice and yeast.
Your supposition that small bubbles on day one are SO2 and the ones you see on day two are CO2 is nonsense - *if* there is a *mixture* of gases dissolved in the wine they will come out of solution together (although the proportions of one to another will vary as the operation proceeds).
The purpose of adding sulphite is to kill yeast (and unwanted microbes), it would make sense to add it if you want to end up with a sweet wine and the yeast is capable of surviving in a high alcohol concentration (say 12-15% ABV) because if you were to let the fermentation go to completion then the result will be a wine with no residual sugar, in wine terms, very dry. The presence of sulphite kills the yeast before it has 'eaten' all the sugar, so the result will be a wine which has some sweetness. But if you use sulphite, you are not making a bio or organic product.
Commercial Wineries do not degas because they age the wine and over time CO2 will escape on it's own. Degassing is for small batch makers who wish to consume the wine in a short amount of time because CO2 can have negative impacts on the characteristics of your wine. CO2 also can inhibit clearing of the wine, not as evident in red wine, rack your wine then degas it.
all kit wine instructions call for degassing. I don't know what the character of the kit is that makes this necessary, but kit makers I know have told me, and kit instructions I've looked at online, all call for vigorous degassing.
I like your video but the music in the back ground makes your video abit annoying because it drowns you out and is like listening to someone mumbling in a crowded jazz bar but the info is great
more vids less music
@moody2851 yes ;)
DUDE, Stop with the text boxes in the video!!!
Most kits say to top up to within an inch or two of the bottom of the bung, which is what I did. :)
Thanks!