Aussiedistiller, Home Distilling, Moonshine, Home Brew

Ok first time doing the clingwrap seals. I definately see i got a good seal going unlike my lids of late. Is this all i have to do... im worried they are going blow!! This is only about 1-2hr old

Haha awesome job .... Is that just cling wrap and elastic band??

No bands but i own bazzilion meters of leccy tape so each 1 has a few wraps around it, it aint sliding off it will bust a hole before then lol

I dont even elastic band i just make sure its snug with clingwrap

jacobraven wrote:I dont even elastic band i just make sure its snug with clingwrap

Does yours actually cling to the container and still doesnt pop off? My elcheepo wrap barely clings to itself so some sort of sealing is necessary lol

Just poke a couple of small holes in the top of the plastic the co2 from the wash should keep things out :handgestures-thumbupleft:

Haha it reminds me of my yonger days :laughing-rolling:

Yep that will work fine mate, I use the old seals out of the fermenter lids as rubber bands as so do lots of others.

Best way to see what's happening :handgestures-thumbupleft:

yup cool idea with the lid seal rings! will do that next time save my tape. I gave these a few pin pricks each just to let a little escape. it is actually pretty cool checking out whats going on especially in the first stage there with the foaming up :). anyone had them explode if they were left intact? I just like the idea of no smell lol hits ya hard when you open the shed door lol.

I used to put a pinhole in them but I leave them all intact now, never had one pop ;-)

thanks. good to know they are fine both ways. I did want it in tact as I knew air ingress is undesirable but when i saw how tight they got i rather not have a bang in the middle of the night or tpw over the shed roof

I use the rubber o ring from in the lid

I have never used a seal on my fermenter (just a loose lid) with a TPW, I put the lid on a and let it ferment out. I have left it for many weeks after the ferment has completed and has stayed healthy and clean. TPW seems to be one of the most forgiving ferments I have used, I have also eliminated the tomato paste and citric acid, one week and it's done depending on air temperature. Red star bakers and sugar and water to bring it to 1.08/09 SG, I pitch 1cup of yeast at around 30C as the inverted sugar cools.
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