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How much mash was spoiled! How much raw material has been transferred! This is how my journey into the world of moonshine began. Now I am old and wise, joking to the wise is still far away. Decided to share my knowledge with you and might save you some money and time.
To make wine or mash, you need a good fermentation tank, which should not get air. If this happens, the wort will oxidize and be spoiled. To avoid such troubles, it is necessary to use a water seal.
What is a water seal and where is it used
Even if you just take the word apart – “hydro” and “shutter”, it becomes clear that this is a water lock, or constipation. That is, this is the name of a device in which, due to the special design, the water inside prevents air from entering the fermentation tank.
But at the same time, the water seal freely passes any gas from the tank to the outside.
In everyday life, and in technology, a water seal is also quite common. For example, all plumbing fixtures are connected to a sewer riser through a siphon, which is also a type of water seal that prevents unpleasant odors from entering the room from the collector.
A water seal is also installed in welding acetylene generators, so that in the event of a decrease in gas pressure, cut off the burner flame and exclude the possibility of acetylene ignition.
Water seal device
The water seal for the fermentation tank is designed in such a way that carbon dioxide coming from the inside under slight pressure pushes the water up to a certain mark and goes out.
Water, after the pressure in the tank equalizes with the outside, returns to its original position. When the pressure in the tank rises again to a certain value, the cycle repeats.
The water seal works constantly, both during fermentation and when it has already ended. After the process of decomposition of carbohydrates is over, carbon dioxide stops leaving the tank. And already still water in the water seal does not let air in.
As a result, the entire volume free from mash inside the container is filled with carbon dioxide, which prevents the mash from oxidizing. So it can be stored for a long time.
Types of water seals for mash
The most common water seal at present is the lid seal. This is a special device inserted into a hole in the lid or stopper of the fermentation tank.
Such devices can be purchased in specialized stores. They are made of materials resistant to acids and alcohols.
The second version of the water seal was often found in home distilleries until recently. It is an elastic tube coming out of the container.
The second, free end of the tube should be lowered into a jar or bottle of water. Carbon dioxide squeezed out of the container through the tube enters the water and exits through it.
At the same time, air does not enter the container. This option is good because the device practically does not produce noise during operation, unlike many other water seals.
How to make a water seal with your own hands
Despite the fact that the industry produces many good water seals, you can make such a device yourself. The most reliable way is the one I described above.
To do this, you can use a piece of ordinary rubber or PVC hose of the desired length. Which? It depends on the size of your fermentation tank. It is necessary that next to it you can put a jar of water and lower the end of the hose.
To connect the other end of the hose to a container (and this can be any food-grade polyethylene barrel, a large jar with a sealed lid or a large bottle), you need to drill a hole in the lid and insert the hose to ensure a tight connection.
You can even just cover the joint with plasticine. But this, of course, is primitive.
I insert a fitting with a half-inch thread into the hole, and on the back of the cover I tighten it with a locknut on the gasket.
I put a hose on the fitting. For fidelity, you can tighten it with a clamp.
In general, the easiest and fastest shutter for mash is a rubber glove. I also use this option very often.
I put the bottles on the throat, wrapped it with insulating tape for tightness, pierced a pair of gloved fingers with a needle – the shutter is ready. And even if it is not water, the mash does not get worse from this. In any case, I think so.