Well the problem is we do not exactally know what pump you have. No make, model or anything. I guess the only thing I can say about it is that I do not know if the parts inside it are meant to be exposed to alcohol or are ok to be in contact with food.
How do you operate a small winery 322Maybe there is a bit of a difference in winemaking culture between Texas and other regions such as the the Pacific Northwest. While it is true that Texans...
On thing about aeration...you do not need to splash it around for oxygen to get into your wine. I think that is a misunderstood point. As soon as you expose the wine to oxygen it will begin to aerate, splashign it around just helps it go faster. Diffusion is a concentration dirven process. No oxygen in the wine, you expose it to oxygen and it will fairly quickly begin to absorb oxygen form the air. That is what letting wine breathe is all about. Fifteen min after opening a bottle of wine you can tell the difference. Of course, adding sulfites will help protect the wine, and not splashing it around does as well. An additional note about pumps, is they can aerate the wine as well, since the wine is in contact with the moving parts. This is always a concern with brewers when using pumps. Anyway, that is why I like the vacuum driven pump.
Bottles 321I love the romance of corks and the love affair ends right about there... :) As...
