HOW THE WORT WIZARD WORKS: Bernoulli’s Principle essentially states that a partial vacuum exists perpendicular to the flow of a fluid or gas. As the exhaust water of a counterflow chiller exits, it is directed through a Venturi tube (bottleneck) included with the kit. A fluid gun is created on the opposite side of the Venturi’s bottleneck where an open port exists perpendicular to the flow. Since Bernoulli states there is a vacuum generated at this point, The Wort Wizard kit connects this port to one side of a two-hole stopper that seals the neck of a carboy fermenter. While air is vacuumed out of one stopper hole, the other stopper hole is connected to the chiller “wort out” while the “wort in” is connected to the brewpot (either by kettle spigot or J-shaped “racking cane” inserted into the hot wort). The Venturi action causes a vacuum to develop inside the fermenter through one stopper hole while wort is literally sucked from the brewpot, through the chiller and into the fermenter via the other stopper hole. Cooled wort entering the fermenter is automatically aerated because it travels down an 18 inch tube inserted through the stopper. This length of this tube is drilled with tiny holes.
As wort rushes by these tiny holes to fill the fermenter, more Venturi action is formed at each of these holes. The air still inside the carboy gets sucked into this “wort in” tube. Bubbles form inside this tube and effectively aerate the wort as the carboy fills. As it does, dense foam develops and rides the wort surface level to the carboy neck to the stopper. At this point, the vacuum existing through the other stopper hole simply sucks the foam out of the fermenter, passes it through the Venturi vacuum port and into the chiller exhaust water for easy removal under sealed conditions. If additional aeration is desired after the carboy fills, simply remove the “wort in” tube from the stopper. As long as water keeps flowing through the Venturi (and all the tiny holes in the stopper’s “wort in” tube are covered), outside air instead of wort will be sucked into the full fermenter. An air filter can be used or bubble lock fashioned if aerial contamination of the wort is a concern.