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Dry Airlocks
I saw a posting for a liquid to put in air locks to reduce evaporation
but for the life of me I cannot remember what it was, could anyone help me out. I have been using a potassium metabisulphite and water solution but it seams to evaporate quickly. |
Jim,
Some add glycerin to inhibit evaporation.HTH John Dixon "Jim" > wrote in message ... > I saw a posting for a liquid to put in air locks to reduce evaporation > but for the life of me I cannot remember what it was, could anyone > help me out. I have been using a potassium metabisulphite and water > solution but it seams to evaporate quickly. |
Jim,
Some add glycerin to inhibit evaporation.HTH John Dixon "Jim" > wrote in message ... > I saw a posting for a liquid to put in air locks to reduce evaporation > but for the life of me I cannot remember what it was, could anyone > help me out. I have been using a potassium metabisulphite and water > solution but it seams to evaporate quickly. |
Jim,
Some add glycerin to inhibit evaporation.HTH John Dixon "Jim" > wrote in message ... > I saw a posting for a liquid to put in air locks to reduce evaporation > but for the life of me I cannot remember what it was, could anyone > help me out. I have been using a potassium metabisulphite and water > solution but it seams to evaporate quickly. |
John is that straight glycerin or a blend of glycerin and water and if
so how much half and half? On Fri, 26 Nov 2004 11:45:00 -0500, "J Dixon" > wrote: >Jim, > Some add glycerin to inhibit evaporation.HTH >John Dixon >"Jim" > wrote in message .. . >> I saw a posting for a liquid to put in air locks to reduce evaporation >> but for the life of me I cannot remember what it was, could anyone >> help me out. I have been using a potassium metabisulphite and water >> solution but it seams to evaporate quickly. > |
Jim,
I have seen it suggested to use it 1:1 with sulphited water, and also I have seen some use glycerin undiluted. Just make sure it is food grade. HTH John Dixon "Jim" > wrote in message ... > John is that straight glycerin or a blend of glycerin and water and if > so how much half and half? > > On Fri, 26 Nov 2004 11:45:00 -0500, "J Dixon" > > wrote: > > >Jim, > > Some add glycerin to inhibit evaporation.HTH > >John Dixon > >"Jim" > wrote in message > .. . > >> I saw a posting for a liquid to put in air locks to reduce evaporation > >> but for the life of me I cannot remember what it was, could anyone > >> help me out. I have been using a potassium metabisulphite and water > >> solution but it seams to evaporate quickly. > > > |
Jim,
I have seen it suggested to use it 1:1 with sulphited water, and also I have seen some use glycerin undiluted. Just make sure it is food grade. HTH John Dixon "Jim" > wrote in message ... > John is that straight glycerin or a blend of glycerin and water and if > so how much half and half? > > On Fri, 26 Nov 2004 11:45:00 -0500, "J Dixon" > > wrote: > > >Jim, > > Some add glycerin to inhibit evaporation.HTH > >John Dixon > >"Jim" > wrote in message > .. . > >> I saw a posting for a liquid to put in air locks to reduce evaporation > >> but for the life of me I cannot remember what it was, could anyone > >> help me out. I have been using a potassium metabisulphite and water > >> solution but it seams to evaporate quickly. > > > |
Jim,
I have seen it suggested to use it 1:1 with sulphited water, and also I have seen some use glycerin undiluted. Just make sure it is food grade. HTH John Dixon "Jim" > wrote in message ... > John is that straight glycerin or a blend of glycerin and water and if > so how much half and half? > > On Fri, 26 Nov 2004 11:45:00 -0500, "J Dixon" > > wrote: > > >Jim, > > Some add glycerin to inhibit evaporation.HTH > >John Dixon > >"Jim" > wrote in message > .. . > >> I saw a posting for a liquid to put in air locks to reduce evaporation > >> but for the life of me I cannot remember what it was, could anyone > >> help me out. I have been using a potassium metabisulphite and water > >> solution but it seams to evaporate quickly. > > > |
"J Dixon" > wrote in message ... > Jim, > Some add glycerin to inhibit evaporation. Glycerin is not only not able to evaporate at room temps, but it is also hygroscopic, means it soaks up water from the air. HTH > John Dixon > "Jim" > wrote in message > ... > > I saw a posting for a liquid to put in air locks to reduce evaporation > > but for the life of me I cannot remember what it was, could anyone > > help me out. I have been using a potassium metabisulphite and water > > solution but it seams to evaporate quickly. > > |
I must confess that I never have used glycerine as an additive to my
fermentation locks. I always ensure that the solution of Sodium/potassium Metabisulphite occupies a good measure of the available "u bend". I always cap my locks with a suitable cap which seems to prevent major evaporation loss. Clearly there is virtually no activity in the wine except for expansion and contraction of the bulk of the wine and I ensure that the quantity of solution is such that there will be no "suck back" into my wine -- just air in extreme circumstances -- but then the head space above my wine is minimal.. I should be more worried about suck back of a glycerine solution than of SO2 solution -- Trevor A Panther In South Yorkshire, England Remove "PSANTISPAM" from my address line to reply. All outgoing mail is scanned by Norton Anti Virus for your protection too! "Bob" > wrote in message ...<snip><snip> |
"pinky" > wrote in message . uk... > I must confess that I never have used glycerine as an additive to my > fermentation locks. I always ensure that the solution of Sodium/potassium > Metabisulphite occupies a good measure of the available "u bend". I always > cap my locks with a suitable cap which seems to prevent major evaporation > loss. Clearly there is virtually no activity in the wine except for > expansion and contraction of the bulk of the wine and I ensure that the > quantity of solution is such that there will be no "suck back" into my > wine -- just air in extreme circumstances -- but then the head space above > my wine is minimal.. > I should be more worried about suck back of a glycerine solution than of SO2 > solution Glycerine is a perfectly normal natural chemical and is even added to many wines to give them body and sweetness. Don't worry, be happy! > -- > Trevor A Panther > In South Yorkshire, England > Remove "PSANTISPAM" from my address line to reply. > All outgoing mail is scanned by Norton > Anti Virus for your protection too! > "Bob" > wrote in message > ...<snip><snip> > > |
"pinky" > wrote in message . uk... > I must confess that I never have used glycerine as an additive to my > fermentation locks. I always ensure that the solution of Sodium/potassium > Metabisulphite occupies a good measure of the available "u bend". I always > cap my locks with a suitable cap which seems to prevent major evaporation > loss. Clearly there is virtually no activity in the wine except for > expansion and contraction of the bulk of the wine and I ensure that the > quantity of solution is such that there will be no "suck back" into my > wine -- just air in extreme circumstances -- but then the head space above > my wine is minimal.. > I should be more worried about suck back of a glycerine solution than of SO2 > solution Glycerine is a perfectly normal natural chemical and is even added to many wines to give them body and sweetness. Don't worry, be happy! > -- > Trevor A Panther > In South Yorkshire, England > Remove "PSANTISPAM" from my address line to reply. > All outgoing mail is scanned by Norton > Anti Virus for your protection too! > "Bob" > wrote in message > ...<snip><snip> > > |
"pinky" > wrote in message . uk... > I must confess that I never have used glycerine as an additive to my > fermentation locks. I always ensure that the solution of Sodium/potassium > Metabisulphite occupies a good measure of the available "u bend". I always > cap my locks with a suitable cap which seems to prevent major evaporation > loss. Clearly there is virtually no activity in the wine except for > expansion and contraction of the bulk of the wine and I ensure that the > quantity of solution is such that there will be no "suck back" into my > wine -- just air in extreme circumstances -- but then the head space above > my wine is minimal.. > I should be more worried about suck back of a glycerine solution than of SO2 > solution Glycerine is a perfectly normal natural chemical and is even added to many wines to give them body and sweetness. Don't worry, be happy! > -- > Trevor A Panther > In South Yorkshire, England > Remove "PSANTISPAM" from my address line to reply. > All outgoing mail is scanned by Norton > Anti Virus for your protection too! > "Bob" > wrote in message > ...<snip><snip> > > |
Bob, Cant say for fact, but I am relatively sure that there is more than one
form of Glycerin as I have seen it specifically stated to acquire "food grade". HTH John Dixon "Bob" > wrote in message ... > > "pinky" > wrote in message > . uk... > > I must confess that I never have used glycerine as an additive to my > > fermentation locks. I always ensure that the solution of Sodium/potassium > > Metabisulphite occupies a good measure of the available "u bend". I always > > cap my locks with a suitable cap which seems to prevent major evaporation > > loss. Clearly there is virtually no activity in the wine except for > > expansion and contraction of the bulk of the wine and I ensure that the > > quantity of solution is such that there will be no "suck back" into my > > wine -- just air in extreme circumstances -- but then the head space above > > my wine is minimal.. > > I should be more worried about suck back of a glycerine solution than of > SO2 > > solution > > Glycerine is a perfectly normal natural chemical and is even added to > many wines to give them body and sweetness. Don't worry, be happy! > > -- > > Trevor A Panther > > In South Yorkshire, England > > Remove "PSANTISPAM" from my address line to reply. > > All outgoing mail is scanned by Norton > > Anti Virus for your protection too! > > "Bob" > wrote in message > > ...<snip><snip> > > > > > > |
I think glycerin is glycerin. It's a chemical compound (I can't quote
the atomic composition). I think the reason to use "food grade" glycerin is that you want to assure that any impurities in the product won't be hazardous to human health. Many chemicals come in lower quality grades for industrial purposes - the purest ones are used for pharmaceuticals and in food processing. You should be able to find "food grade" glycerin at most drug stores (look for the initials USP somewhere on the label). Doug "J Dixon" > wrote in message >... > Bob, Cant say for fact, but I am relatively sure that there is more than one > form of Glycerin as I have seen it specifically stated to acquire "food > grade". HTH > John Dixon |
I think glycerin is glycerin. It's a chemical compound (I can't quote
the atomic composition). I think the reason to use "food grade" glycerin is that you want to assure that any impurities in the product won't be hazardous to human health. Many chemicals come in lower quality grades for industrial purposes - the purest ones are used for pharmaceuticals and in food processing. You should be able to find "food grade" glycerin at most drug stores (look for the initials USP somewhere on the label). Doug "J Dixon" > wrote in message >... > Bob, Cant say for fact, but I am relatively sure that there is more than one > form of Glycerin as I have seen it specifically stated to acquire "food > grade". HTH > John Dixon |
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Oh I am not concerned about the glycerine "tainting" the wine --I just
wouldn't want it to affect the body of the wine that I have gone to great lengths to be crisp and dry. I do use glycerine as a additive to my homemade liqueurs to improve the "mouth feel" but I use sugar to adjust the sweetness in them. -- Trevor A Panther In South Yorkshire, England Remove "PSANTISPAM" from my address line to reply. All outgoing mail is scanned by Norton Anti Virus for your protection too! "Bob" > wrote in message ... > <snip><snip> > Glycerine is a perfectly normal natural chemical and is even added to > many wines to give them body and sweetness. Don't worry, be happy! >> -- >> "Bob" > wrote in message >> ...<snip><snip> >> >> > > |
Oh I am not concerned about the glycerine "tainting" the wine --I just
wouldn't want it to affect the body of the wine that I have gone to great lengths to be crisp and dry. I do use glycerine as a additive to my homemade liqueurs to improve the "mouth feel" but I use sugar to adjust the sweetness in them. -- Trevor A Panther In South Yorkshire, England Remove "PSANTISPAM" from my address line to reply. All outgoing mail is scanned by Norton Anti Virus for your protection too! "Bob" > wrote in message ... > <snip><snip> > Glycerine is a perfectly normal natural chemical and is even added to > many wines to give them body and sweetness. Don't worry, be happy! >> -- >> "Bob" > wrote in message >> ...<snip><snip> >> >> > > |
"Doug" > wrote in message om... > I think glycerin is glycerin. It's a chemical compound (I can't quote > the atomic composition). I think the reason to use "food grade" > glycerin is that you want to assure that any impurities in the product > won't be hazardous to human health. Many chemicals come in lower > quality grades for industrial purposes - the purest ones are used for > pharmaceuticals and in food processing. You should be able to find > "food grade" glycerin at most drug stores (look for the initials USP > somewhere on the label). Glycerin can be a by-product of beef fat IIRC, but most glycerin is vegetable glycerin. I have no idea what plant it would come from, and my books all seem to imply that it is only from animal fats. <sigh> So much for my remembery.... > > Doug > > > "J Dixon" > wrote in message >... > > Bob, Cant say for fact, but I am relatively sure that there is more than one > > form of Glycerin as I have seen it specifically stated to acquire "food > > grade". HTH > > John Dixon |
"Doug" > wrote in message om... > I think glycerin is glycerin. It's a chemical compound (I can't quote > the atomic composition). I think the reason to use "food grade" > glycerin is that you want to assure that any impurities in the product > won't be hazardous to human health. Many chemicals come in lower > quality grades for industrial purposes - the purest ones are used for > pharmaceuticals and in food processing. You should be able to find > "food grade" glycerin at most drug stores (look for the initials USP > somewhere on the label). Glycerin can be a by-product of beef fat IIRC, but most glycerin is vegetable glycerin. I have no idea what plant it would come from, and my books all seem to imply that it is only from animal fats. <sigh> So much for my remembery.... > > Doug > > > "J Dixon" > wrote in message >... > > Bob, Cant say for fact, but I am relatively sure that there is more than one > > form of Glycerin as I have seen it specifically stated to acquire "food > > grade". HTH > > John Dixon |
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