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What size hose and what is the length you are referring to ?

This is not uncommon - These pumps are made to last - that is why they are thermally protected. If you are having any issues - I can always rebuild your pump no matter of the age.

That method works really well - even without the wire mesh on it. I believe the wire mesh might give you more problems - not letting the skins pass thru (unless you are doing whites )

I like others use a piece of wood and this attachment that holds the racking cane down 3/4 down - then I tilt the carboy and can hold it the racking cane as it gets closer to the sediment - https://us.amazon.com/Midwest-Homebrewing-Winemaking-Supplies-Racking/dp/B074Q5XG3W

Have you gotten a chance to bottle yet ? That is always my favorite part now

Not sure if it is worth the time - using our free run tube to be able too transfer into a vessel and carry the must by hand. Here is a video explaining it better - mainly used after fermentation is completed

I did not realize that this thread was several years old -

@jswordy what area are you located in ?

Looking forward to trying this out - I been installing eyelets to help with this similar issue for the vacuum line going to the reservoir bottle

I see some good potential for these tube holders- @WI_Wino

Nice improvement ! Can you share the type of quick connects you are using ?

When doing large batches - This is how we do it as well. Great advice

I recommend securing the hose to the milk crate side and while using the Premium bottle filler I do not even hold the bottle filler on top of the bottle. This gives me the opportunity to cork between filling. I show you this operation in this video =...

I would recommend using the 1/2'' setup as it will reduce the overall vacuum in the vessel. Pulling a full vacuum is very powerful - so I would not use the headspace eliminators using the big Mouth containers

This is a great way to store and protect the wine - We came up with a simple product called the headspace eliminator (check valve,Cork, and indicator) You just have to be careful that the carboy is under vacuum and a visual indicator would be great to see that the vacuum is still being held.

I wish I had T-shirts and or Bumper stickers but, All I have are Carboy Tags - LOL I am glad to have developed a product to help me and many others in our winemaking. I have been truly blessed to be able to talk with other winemakers on a daily basis and share experiences. Please do...

They are not frozen buckets - they come in just above freezing. When ordering in large quantities you have a choice have it sulfited with or without yeast added. At least this is what I am told

The biggest additions with the juice buckets was changing my yeast to BM 4x4 and adding Fermaid K to it - GAME CHANGER

I have been doing Chilean juice for some time now - I get the best results mainly from their Reds. I personally like Malbec, Carmenere,pino Noir, Cab-Franc,Zin I typically will purchase whites in the Fall from California I have about 85 buckets coming in next week for me and my friend's

- Please PM me directly and I can go over any questions and or concerns you may have. You can go easily into or out of a barrel - I typically like using 1/2'' setups and it will increase your flow as well. Here is a youtube video going into a 15 gallon flextank in about 6 minutes =