Wables
Well-Known Member
When I siphon from the kettle to the fermenter, I always get a lot of break material. I never let it sit long enough after cooling to get it to settle to the bottom. There is just too much good beer mixed in with the break material to let it go to waste, so I keep siphoning and deal with it in the primary. Here is my idea:
The last two batches of wine I made were cranberry and strawberry - both have small seeds. Instead of using a bag, I used a well sanitized pair of my wife's panty hose to squeeze the fruit. It worked like a charm. My thought is to take a pair and cut a leg off in the upper thigh area. Stuff the whole thing through the neck of my 6 gallon carboy, and double the opening over the carboy neck secured with a rubber band. I would then siphon into the leg of the panty hose. After the wort is siphoned, pull the panty hose out of the carboy. The opening should squeeze most of the trapped wort out of the break material.
What do you think? Worst case, it will collect so much stuff that I can't get it out the top. I figure I can just tie it off and drop it back into the primary to be dealt with after fermentation. I cannot brew until next Saturday at the earliest. I am planning my first attempt then.
The last two batches of wine I made were cranberry and strawberry - both have small seeds. Instead of using a bag, I used a well sanitized pair of my wife's panty hose to squeeze the fruit. It worked like a charm. My thought is to take a pair and cut a leg off in the upper thigh area. Stuff the whole thing through the neck of my 6 gallon carboy, and double the opening over the carboy neck secured with a rubber band. I would then siphon into the leg of the panty hose. After the wort is siphoned, pull the panty hose out of the carboy. The opening should squeeze most of the trapped wort out of the break material.
What do you think? Worst case, it will collect so much stuff that I can't get it out the top. I figure I can just tie it off and drop it back into the primary to be dealt with after fermentation. I cannot brew until next Saturday at the earliest. I am planning my first attempt then.