Use this tube to suck the wine out from the skins after fermentation is over. Then you can dump the skins, or use a food-grade shovel, to move the skins into your press. This tool is most often used by small wineries using macro-bins for fermentation.
Entire unit is 50.5″ long. Perforated bottom is 25″ long and has 1/8″ holes.Top has a 2″ Tri-Clamp connection on top. For cleaning, the perforated section disassembles from the shaft/tube section by loosening an allen bolt clamp.
