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I'm about the same I have the vacuum adjuster valve to slow it down a bit also to prevent too much foam also. 20 seconds seems about right. 3 bottles per minute. But as the day goes on I start getting slower especially after 3 hours. I have not timed each station at this point but thinking about...

Are you using the gravity 6 spout filler with a pump? did you keep the float or did you rig it with a electric float switch? Thank you all for the great information, I'm evaluating our bottling process to determine where we could save the most time. Right now it does not appear that the corking...

I do love the AIO Wine Pump however it takes me 12 hours to do 870 bottles, AIO is great tool been using for 2 seasons now. Next season we want to get all the bottling done in one day and would like to actually do it in 1/2 a day vs 12+ hour day. So we are looking for alternatives. Maybe Steve...

Anyone bottling 800-900 bottles what are you using, we bottled 750 last year using the AIO Wine pump it worked great however it was a 12 hour day. Looking for a bit more production with the same hands (3 people) I was looking at the 5 spout filler from MoreWine with the Pump (see attached...

You should taste now before the press, you will be surprised how good and different they taste.

I did not add any additional nutrients, just the 2 scheduled shots of Fermk at the start of fermentation and than after 8 -10 brix drop, the D80 did take another 12 hour before the 8 brix drop than the D254. after that I made no more additions and it finish strong the last day.

You will also notice the taste is dry compared to the D254 which is more fruit tasting, which makes the blend so perfect. Have you tasted them yet? its really amazing how different the exact same grape tastes with the different yeast

Donz, Same experience for me D80 was slower and few degrees cooler, I think its all good, more contact time with skins more color, more flavor, for me it was 8 days to reach .99 on the san/cab D80 7 days for D254. Personally I don't like fast fermentation. Slow & steady makes me happy.

Interesting my D80 was slower on the Sangiovese/Cab grapes than on the Zin grapes it lagged by a day compared to the D254. My Sangiovese and cab grapes were better quality than the Zins for some reason the fermentation was slower and the temps stayed lower. My room temp for most of the...

For sure I will give a few more weeks before So2 dose. Thanks Donz,

You Betcha, Again thanks allot for the info and encouragement, Time will tell with the taste, but up to this point I see Co-inoculation as my protocol from this season on, Now I just need to get a bladder press for next year. Mike

OK 1 week and a day after pitching the MLB CH16 did the 1st racking on Tuesday off the gross lees and tested yesterday, Look like the Malolatic acid is just about complete I'll give it another 2 weeks and test again. I'm running out of room, Think we maxed out our production. Mike

Looking good, What do you use to press? Mike

What size press is that, how do you like it Mike

Just completed Season 2019 We hand crushed over 2300 lbs of grapes 1440 lbs OV Zin blend and 864 lbs of Lanza Sangiovese Brunello Cab blend. Yesterday we pressed everything and yielded 116 Gallons of Zin Blend and 76 Gallons of San/Cab blend. Total of 192 Gallons It took us 9 hours we used a...

Donz, looks like a nice blend. How about I send you a bottle and you send me a bottle and we compare.

Straight Zin! No fun in that... We have a special Cosa Nostra reciept. 75% OV Zin, 15% Barbera, 7.50% Alicante, 2.50% Muscat. Everyone loves this blend and does not want to change it after 6 years I did reduce the Muscat the last 2 years it was 5% and for me was too sweet. Now its perfect for an...

Breaking tradition this year, I have been wanting to do this for the past 2 seasons, just didn't have the nerve to do it until this year. Little changes make me nervous, but you guys definatly pushed me over the edge this year. There is no turning back, just need to see the end result in a few...

We got our delivery from Gino Pinto's Today, we're going to make some wine this weekend

Thanks Everyone you are all awesome, I got the info I need that article was perfect, I'm planning on co-inoculating with CH-16 I did get some Opti-Malo for nutrition. looks like 24 hours is the ticket for MLB. I'll post pic of the production. Just like last year we will hand crush 2300lbs of...