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Chilled Water and Anti-Freeze:
Never posted here.
I have a situation where there are wine fermentation tanks. There needs to be both heating and cooling to the tanks. The cooling is done through a chiller that uses food grade Propylene Glycol. For the heating side, they use a three way valve and run potable water through the jacket and loose the anti-freeze. They just run the heated water on the ground. I want to turn it into a closed loop. How, it another posting.
But my question.
When I asked about the solution, I got the answer that they didn't know what the solution was. So, I checked it with my Misco Refractometer and it was off the chart. I added a drop of water to the plate and it brought it down to -15. I think that they are running straight glycol because that is what they were told to do. I understand that it is so that the water doesn't freeze inside the chiller. So, what is the proper ratio of glycol to water? If the food grade glycol not as potent as the Polypropylene Glycol that I always use on heating systems?
I need to add a circulator to the heat side. Taco and others list there minimum temperatures at levels above 32 degrees. And the motors and controls will have a condensation problem. Wilo lists their circulators to +14 degrees and are protected against condensation wrecking the control boards. What is the "normal anti-freeze ratio? What is the "normal" cold temperature of chilled water.
You need chilled water to lower the temperature when fermentation causes heat, and heat if the temperature goes too low.
The Glycol is "Banner" something. I can't find my notes at this time.
Looking for answers.