> I hope that pump hasn't been used in an aquarium. I hate to think what
> kinds of residue it contains. >8^P
>
> As for elevating the head to slow the flow rate, that won't work. It'll
> just make the pump harder to prime.
>
> You could buy a small, flexible impeller plastic pump. They aren't terribly
> expensive. They are self priming, but don't run one dry for long.
>
> Tom S

The pump has been used in an aquarium. However, it is an inline pump
so there are only certain parts that would come in contact with the
wine. These could be soaked first in vinegar (removes calcium based
deposits) and then in bleach to kill all germs and such. You are
correct. Raising the pump will not slow the flowrate or increase the
head. I meant to say, "raise the output tubing," which would increase
the head and decrease the flow rate. Even better is just using the
regulator that comes as an attachment to the pump. The only downside
is that I don't know if the wine might be harmed under this much
pressure.

Admittedly, a new pump made for this sort of thing would make more
sense.

"Tom S" > wrote in message .com>...
> "Jack" > wrote in message
> om...
> > How much head do you need to get a decent siphon during
> > racking/bottling?
>
> A few feet is enough.
>
> > Also, do
> > folks ever use pumps? I have an extra external pump lying around that
> > could pump without any elevation. Of course this pump moves about 500
> > gph, which might be a little fast. I could elevate the pump
> > increasing the head, which would slow the flowrate. Any thoughts?
>
>

On 10 Feb 2004 10:56:11 -0800, (Jack) wrote:
>wine. These could be soaked first in vinegar (removes calcium based
>deposits) and then in bleach to kill all germs and such. You are
>correct.

I would avoid vinegar unless you want to turn your wine to vinegar as
well.




email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

Dave Allyn wrote:

> I would avoid vinegar unless you want to turn your wine to vinegar as
> well.

Most white vinegar is distilled acetic acid, and contains no vinegar
bacteria... a thorough rinsing should remove all traces of the acetic
acid...
--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

Charles H > wrote in message >...
> Dave Allyn wrote:
>
> > I would avoid vinegar unless you want to turn your wine to vinegar as
> > well.
>
> Most white vinegar is distilled acetic acid, and contains no vinegar
> bacteria... a thorough rinsing should remove all traces of the acetic
> acid...

Yes, I should have identified white vinegar. I always use white
vinegar to clean pump impellers and anything that accumulates calcium
deposits.

Like everyone else I just lug the carboys around, most of mine are
pretty large and heavy when full (27 liter). However, I make my wine in
the basement and have the best part of a large room exclusively for
winemaking and storage and in moving my two barrels, around 60 liters, I
have them on a small stand I made complete with casters. For raising
them I use a pulley system suspended from a joist on the ceiling of the
basement when I wish to put them up on the bench. This works really
well for me.

Glen Duff
----------------

Charles H wrote:

> Dave Allyn wrote:
>
>
>>I would avoid vinegar unless you want to turn your wine to vinegar as
>>well.
>>
>
> Most white vinegar is distilled acetic acid, and contains no vinegar
> bacteria... a thorough rinsing should remove all traces of the acetic
> acid...
>