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News: No Wort Chiller?  Try This...


The Australians are using a different method for cooling wort.  Instead of using a wort chiller, they are using a sealed plastic container.  Take your hot wort and siphon it into a food grade plastic container with a screw on air tight lid.  Place the lid on loosely and squeeze the plastic container (carefully) and tighten the lid when all the air is removed.  This puts the hot liquid in contact with all the surfaces of the container sterilizing the inside.  No need to sterilize the container!  Then leave sit in a room with your desired temperature for around 24 hours or until you reach your desired temperature.   Siphon or pour into your fermentor, siphoning can leave enough sediment out of the wort that a secondary fermentation/racking would not be necessary.

Give it a try!  Make sure you give us feedback right here on our forum.

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Abruzzo's Beer and Wine Making > Wine Making > Basic Wine Techniques
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