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Winemaker life hacker. A basin instead of a flask, a bag instead of a water seal and a rubber glove, a jar instead of a bottle
Winemaker life hacker. A basin instead of a flask, a bag instead of a water seal and a rubber glove, a jar instead of a bottle
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3 september 2022 обновлено 8 february 2025
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Decided to play winemaker this year. There was a bucket of white grapes to make white wine and a bucket and a half of plums to make red wine.
Since I don’t do winemaking regularly, I don’t have any equipment. Flasks, a large bottle and a water seal to bleed excess carbon dioxide - that's all there is. I had to look for alternatives.
Instead of a flask for the initial fermentation, I used basins that I covered with cling film on top, which is sold in rolls. It worked very well and it is convenient to mix the solution periodically.
Three days later, when it was time to take off the hat, separate the juice from the berries, I decided to pour it into ordinary three-liter jars. Certainly not very convenient, but quite a way out.
As you know, when putting wine on the main fermentation, a water seal must be placed on the bottle: a lid with a hose lowered into the water, through which excess carbon dioxide will escape. Many people use a rubber glove instead of such a device, put on a jar, piercing it with a needle in one of the “fingers”.
I don't have any of that in stock.
I decided to use the usual bags that are used for packaging products.
I put the bags on the cans and wrapped them with electrical tape around the neck in five or six layers. When winding the electrical tape, I made a slight stretch so that the electrical tape worked like an elastic band and pressed the bag more tightly against the neck of the can.
A few hours later, the bags inflated. It looks like the tape is pressing the bag normally, it remains to make one puncture with a thin needle in each bag so that the gas can still escape a little.
And see what happens.)
Since I don’t do winemaking regularly, I don’t have any equipment. Flasks, a large bottle and a water seal to bleed excess carbon dioxide - that's all there is. I had to look for alternatives.
Instead of a flask for the initial fermentation, I used basins that I covered with cling film on top, which is sold in rolls. It worked very well and it is convenient to mix the solution periodically.
Three days later, when it was time to take off the hat, separate the juice from the berries, I decided to pour it into ordinary three-liter jars. Certainly not very convenient, but quite a way out.
As you know, when putting wine on the main fermentation, a water seal must be placed on the bottle: a lid with a hose lowered into the water, through which excess carbon dioxide will escape. Many people use a rubber glove instead of such a device, put on a jar, piercing it with a needle in one of the “fingers”.
I don't have any of that in stock.
I decided to use the usual bags that are used for packaging products.
I put the bags on the cans and wrapped them with electrical tape around the neck in five or six layers. When winding the electrical tape, I made a slight stretch so that the electrical tape worked like an elastic band and pressed the bag more tightly against the neck of the can.
A few hours later, the bags inflated. It looks like the tape is pressing the bag normally, it remains to make one puncture with a thin needle in each bag so that the gas can still escape a little.
And see what happens.)
