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Fermentor: The Ultimate WineMaker’s Tool
U Wine Maker or UWineMaker…Has anyone ever used this before?I am not a seller so please don’t delete this post. I walked into a UBrew here in Edmonton, actually Sherwood Park, and they were making wine with about 30 of these things. They say they make wine from start to bottle with no transfers for filtration. The sediment is held in pockets in the design of the container. Please, has anybody ever used one? :::Heads Hearts & Tails:::
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3 Replies
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Sorry no experience those but made lots of wine and beer in the past. I’d personally avoid those. I think the FERMZILLA – 30L ALL ROUNDER would be a much better choice.Glass carboys also work.. but if break can cut you bad.BCranky’s spoon feeding *For New & Novice Distillers
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I use carboys and am very careful with them. No hot water. Only pick them up when empty. Dry very well. I ferment grapes and juice in 20 and 32 gallon brute cans – I will ferment a white or rosé in a carboy as well. I considered flex tanks and stainless variable capacity tanks when I was making more wine but I made four carboys last fall and am planning to do two carboys this fall. Bulk age 12-18 months then bottle. Rack off sediment every three’ish months. Polish with a filter before bottling but I usually just bottle after last racking and SO2 treatment. I’ll usually rack down 6-5g then bottle any extra for top up and tasting on subsequent rackings. Just had a bottle of last falls Zin and it’s coming along nicely. I might add a little more oak to the carboy but not much. Cheers!-j————i prefer my mash shaken, not stirred————
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It took 3 tries to find one on the net, and wow it looks perfect for putting the brew shop owner’s kids through college, maybe even grad school.be water my friend
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