Water shutter: carbon dioxide - on the outlet, air is not allowed

When preparing wine at home, the moment comes when the fermentation process begins, during which the sugar contained in the grapes turns into ethyl alcohol. The process is accompanied by a constant release of carbon dioxide. An important feature: its normal course is possible only in the absence of oxygen contained in the air. As soon as it enters the container with a wort, oxidation of alcohol begins and it decomposes into acetic acid and water. In fact, instead of wine, vinegar is obtained.

Technologically, the task of removing from the container with the future wine of carbon dioxide and the simultaneous preservation of tightness is ensured by a water seal (water lock, hydraulic seal). Recently, such devices (and even imported ones, from Italy!) Appeared on sale, which causes an involuntary smile at the "veterans" of home winemaking and brewing. They have long been accustomed to do it on their own and make quality hydraulic locks literally from improvised means.

The device of the water seal can be simple, as they say, to ugliness. Many are well aware of the design, consisting of a single element - gloves made of soft rubber or a balloon. It is enough to make a hole in it with a needle, put on a bottle with a wort - and a "water seal" (although the name is inaccurate, because it is not connected with water) is ready for work. The rubber tank is inflated with carbon dioxide. When it is typed too much, the surplus through the "valve" (the widened hole) comes out. At the same time, the gas pressure does not let air into it.

How to make a water slide, really corresponding to its name? To do this, too, do not need special skills or any special materials. It will be sufficient to have a rubber tube 8-10 mm in diameter, hermetically connected at one end to the hole in the lid of the bottle or bottle. Sealing can be provided with plaster with alabaster, gypsum, paraffin or wax. The second end of the tube, 30 to 40 cm in length, is immersed in a vessel with 100 ml of boiled chilled water, which will prevent the air from entering upon completion of fermentation. The liberated carbon dioxide appears in the water in the form of bubbles. By their number and intensity of education, one can judge the course of fermentation. Water in the vessel should be replaced from time to time or add a few drops of vodka to it. Such a water seal is not liked by some winemakers because of the unpleasant odor that exudes a vessel with water, and a constant gurgling sound.

There is a self-made water shutter, in which the above-described construction is turned into a single whole. It is based on a conventional polyethylene lid, to which a flexible transparent tube (one end) and a small plastic cup (bottom) are soldered on top. The tube is bent in such a way that its second end comes into the cup, where, after the lid is put on a three-liter bottle, water is poured.

Also, industrial production of similar shutter covers has been set up. Deepening in them is intended for water, and a cap is provided on top, which ensures the release of carbon dioxide through water.

Despite the variety of structures and materials used, the principle of operation for water closures is the same. And the goal is one: to provide the housekeeping with wines, liqueurs and liqueurs of own preparation.