Magnum43 Ceramic Wine “Egg”
The Magnum43 was original “egg” created in 1999 by Philip Sedgman.
The shape of the Amphora is derived mathematically from the Schauberger Hyperbolic cone by Callum Coats. This beautiful egg maintains the vitality of the contained wine or water and its finely tuned micro-porosity encourages subtle evaporation over the whole outer surface which aids temperature regulation and circulation through passive convection.
The Magnum 43 is so named for its 43 litre capacity and is supplied with a removable ceramic base.
All fixtures are food grade and the 102mm top opening is capped with cork and can be sealed with beeswax.
The top opening also allows for secure placement of the airlock and thermometer.
Grateful thanks to Ceramicist, Mark Warren for his assistance in developing the mix for this beautiful stoneware vessel.
100% Earthware, slip cast ceramic retains neutrality during fermentation.
Firing at 1260 C, ensures optimal wall strength v surface micro porosity.
Ovoid shape creates a obstacle free “infinite” wall which allows the ferment to settle into a gently moving torus vortex within.
Robust tripod base is also slip cast and allows ease of access to lower extraction tap.
Stainless spigot and gold plated ABS.
Fitted natural cork top enclosure can be supplemented with beeswax for a perfect seal.
7mm wall thickness for optimal micro-porosity & passive temperature regulation.