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How do you fill a 5 oz. woozy bottle?
- Thread starter Trickster
- Start date
Doesn't look too bad. You could even use part 3047K21 and just build the resevoir for the sauce. Maybe you'd have to build a jig for the handle so that it dispenses max 5oz. but that's what it's rated for so it might be a tight tolerance. I'll stop jacking OP's thread now and I'll make my own if/when I decide to build my own. Thanks, Pex.
I think I will take the plastic spout I have that does cause the airlock problem and heat a knife and make a dent in it on the lower lip as. Other than the airlock problem, it has an almost 5 oz fill capacity and works great.
salsalady
eXtreme Business
LLW- use the hot knife trick to make a vertical channel for the air to escape. Might need to make a couple in order to get the airflow needed. Use an old knife you don't care about as it might get plastic on it. Also, try to make the incision as smooth as possible, gobs of plastic and rough edges will be places for food to get stuck and potentially get nasties growing.
I've used a long glass baster for small batches (and it works well for the tiny 1.7-oz. sample bottles), but for larger batches I switched to a beer kettle with a valve and a smaller attachment that fits in the the mouth of the woozy. After a few tries you get a feel for how to regulate the fill, plus you can control the temp very easily. Just need some decent silicone gloves to work the valve (it gets very hot from being so close to the stove) and hold the bottle. I fill at about 190-200 degrees.
http://www.northernbrewer.com/shop/megapot-1-2-brew-kettle-with-ball-valve-brewing-thermometer.html
I'm switching to a co-packer in November, but will still use this method for sample or test batches.
http://www.northernbrewer.com/shop/megapot-1-2-brew-kettle-with-ball-valve-brewing-thermometer.html
I'm switching to a co-packer in November, but will still use this method for sample or test batches.
Thanks for that input. Another idea I had was to take a cocktail straw and band it to the exterior of the pipe part of the funnel (everything through the dishwasher first, of course). I'm going to make sauce this weekend, and maybe try both.salsalady said:
RocketMan said:
I tried the one that's "highly recommended" and cost me $400 and I've used it a total of 5 times. It makes a huge mess at the end of the throw (it 'pees' even if you aren't moving it)... specifically with loose sauces. I've also found the fill wasn't as dead on as boasted. I tried with hot and cold water, hot, liquidy sauces, gravy and thicker sauces, none of which had a consistent similar weight after filling. While it did help with overall speed, I still found myself still having to stutter-step-fill the bottles, especially if a bubble popped up. I have since resorted back to using a 5oz ladle with a steel funnel (wear heat protective gloves!) - it's much more accurate and I have less issues, save a few drips on the side of the bottles. A shame, because the concept looks solid, even with the anti-drip nipples it still piddles.
PexPeppers said:
Yea, that thing. Never again. It made such a mess of the kitchen area and caused me more frustration than it was worth. It's a sound concept, but not in use. I consistent, drippy (even with the anti-drip) and you can't get all the sauce out of it, meaning lots of waste on small batches, you're losing about 5-6 ounces at the end.
However, ive found that if you fill the tube up the entire way and only squirt what you need to in the bottle, works much better. also ive noticed it works WAY better for thicker sauces than thin.
