Jeff Chorniak ) wrote:
>I stand corrected.

>Degassing from large stainless steel must be different from degassing from
>small glass. We used to degass between 2 and 10 carboys at a time, on a
>single pump over an 8 hour period to completely flatten the wine. In the
>four years I worked at this place there was never even a hint of implosion.
>I'm not there now, but they're still doing it that way with a 100 percent
>success rate.

>I'm not a physisist, and those with experience with higher volumes in steel
>must be the wiser.

<snip>

I'm not acutally sure that degassing in the way that you suggest,
by sucking on the headspace above the wine, would implode a tank. It
might be okay. What DOES implode atank is leaving the top vents all
sealed, and starting to suck wine from the bottom of the tank.
Someone with more knowledge of the physical world than I can probably
explain it better, but pulling all that liquid out creates a
tremendous vacumm, more than, I think, you could create by just
sucking on the headspace.

Bad to find out the hard way, though.

--
Dave
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Dave Breeden