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Attachment for Stirring Wine
Does anyone know where I can get an attachment for a drill (I suppose) that will fit through the neck of a carboy for stirring wine? My kit calls for adding packet contents to the wine, after it is transferred from the primary fermenter, and stirring piously. I assume this would be a stainless steel item. thanks in advance for any assistance
thanks
jonathan
The only thing I've ever seen is a carboy cleaning tool. It's basically a mop that you stick in the carboy and spin (with a drill) to wipe the sides off. I wouldn't put it in a full carboy, though. I've seen both paint stirrers and grout mixers which will do the job, but they're unlikely to fit into the neck of the carboy.
I usually just swirl the carboy for a couple of minutes to get the wine all stirred up. I'll put it on a towel or on a carpeted area and tip it in a circle repeatedly to get the wine swirling around without too much splashing.
thanks
justin
There are stirring tools specifically designed for winemaking. One is called "Fizz-X", but there are several companies making these things. They consist of a rod (usually stainless) with some sort of arms attached via pivot of some sort at the end. They are designed to fit through the mouth of a carboy, and to be used with an electric drill. When spun, the arms extend out and create currents in the wine. This helps remove CO2 from the wine before bottling.
I thought I bought mine at Midwest Supplies, but just now was not able to find one on their web site. They might have some on the shelf, though. Otherwise I'm sure you can find them at other online homebrew supply sites. (Homebrew Heaven, Austin Homebrew, Presque Isle, etc.)
But you don't need such a thing if you're just getting started. I usually just use my long plastic spoon -- insert the handle end into the carboy (the spoon end doesn't fit) and stir away. I do it for a couple of minutes at a time, until I get tired (or bored). Then I give it a rest for a while, come back and stir it again. After a couple of sessions, there usually isn't much CO2 left. (It also helps to warm the wine up to room temp. -- say 70F or so. Not hot, but warm enough to encourage the CO2 to come out of solution.)
thanks
austin
Wow Austin, the "Fizz-X" is more high-tech than anything I ever used. I put the handle end of the stirring paddle I use for the pail into the carboy and stir - Basically the same as your spoon approach, and it's long enough to reach the bottom.
Are any of these additives put in after settling occurs? If so, I assume you'd have to avoid the bottom, so you don't disturb sediment?
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