When making wine at home, there comes a moment when the process of fermentation begins, during which the sugar contained in the grapes turns into ethyl alcohol. The process is accompanied by the 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 wort container, the 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 carbon dioxide from a vessel with future wine and simultaneously maintaining tightness is provided by a water lock (water lock, water lock). Recently, such devices (and even imported ones from Italy!) Appeared on sale, which causes an involuntary smile among the "veterans" of home winemaking and home brewing. They have long been accustomed to do it on their own and make high-quality water locks literally from improvised means.
The water shutter device can be simple, as they say, to disgrace. 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 it on a bottle with a must - and the "water lock" (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 accumulated too much, the excess through the "valve" (widened hole) comes out. At the same time,
the gas pressure does not let air in.
How to make a water shutter that really matches its name? For this, too, no special skills or any special materials are required. A rubber tube with a diameter of 8-10 mm, hermetically connected at one end with a hole in the cap of the bottle or bottle, will suffice. Tightness can be provided by coating with
alabaster, gypsum, paraffin or wax. The second end of the tube from 30 to 40 cm long is immersed in a vessel with 100 ml of boiled chilled water, which will prevent air from entering after fermentation. The
carbon dioxide released in this case appears in the form of bubbles in water. By their number and intensity of formation can be judged on the progress of fermentation. The water in the vessel needs to be replaced from time to time or add a few drops of vodka to it. Some winemakers do not like such a water lock because of the unpleasant smell that exudes a vessel with water, and a constant gurgling sound.
There is a home-made water shutter in which the above construction is turned into a single whole. It is based on an ordinary 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 enters the cup, where, after the cap is put on the three-liter bottle, water is poured.
Also, the industrial production of similar shutter caps has been established. The recess in them is intended for water, and a cap is put on top, which ensures the release of carbon dioxide through the water.
Despite the variety of designs and materials used, the principle of operation of water gates is one. And the goal is the same: to provide the household with wines, liquors and home-made liquors.