collitchboy
Active Member
I don't know how many people here vacuum degas but I was thinking of giving it a go on my latest apfelwein batch. I was able to get a 1g glass jug to withstand 25" Hg using a MightyVac and that gave me some confidence to scale it up some.
I have bought a vacuum ejector that can pull about 25" Hg using an air compressor and when it comes in I was going to try it on a recently purchased 5g glass carboy. Upon purchase of said carboy I noticed on the sides that it said not usable with pressurized liquids. At first I thought everything was great until it hit me that a vacuum is negative pressure and would probably fall under the blank statement 'pressurized liquids'.
For those with experience, do ALL glass carboys say this and people are still successful in vacuum degassing? Or are there really differences in glass carboys, sold for wine making, that would make one suitable for vacuum and another not?
I have bought a vacuum ejector that can pull about 25" Hg using an air compressor and when it comes in I was going to try it on a recently purchased 5g glass carboy. Upon purchase of said carboy I noticed on the sides that it said not usable with pressurized liquids. At first I thought everything was great until it hit me that a vacuum is negative pressure and would probably fall under the blank statement 'pressurized liquids'.
For those with experience, do ALL glass carboys say this and people are still successful in vacuum degassing? Or are there really differences in glass carboys, sold for wine making, that would make one suitable for vacuum and another not?