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Protected Designation of Origin is a commercial issue. So that the product conforms to certain "standards". That is the labels are about wine, or cheese, or whatever, for sale. And, yes, treaties make it also official outside the EU. But... One can label home made wine anything they want. Wine...

By Tokay do you mean Tokaj? The Hungarian wine region? If so, see my funny side note. Funny side note (Intended for humor mostly by me living in the EU... haha so the joke is on me): If so, you can not make Tokaj wine from plumbs under EU law. For one thing Tokaj is a Protected Designation of...

Temperature and photo period (number of light hours in a day) are similar enough between spring and late summer that plants will react similarly by starting to flower in the late summer as if it were spring. Even now, some of my tomatoes and peppers are starting to flower again. It is not...

200 L To clean, I use Sanaton and Detersol from Enartis. Mostly with a brush and rubber gloves. The Sanaton also dissolves any tartaric acid crystals on the walls and will turn your skin into soap on contact, and the Detersol is sulfuric acid, so must wear PPE. But I get a very clean barrel...

First to know, I only make white wines**, except for my Turán. So bulk aging is only a few months. So HDPE is fine for bulk aging in that time frame. So for 100L+ batches, I use my 100L, 60L, and 30L Speidel tanks. Overflow goes into glass demijohns. Hope this helps. ** I also make Amber...

If one does not have a variable tank (easiest solution), then one simply can add inert volume to top off a secondary container to remove airspace. I have sometime simply filled a wine bottle with water, corked it, sterilized the outside, and dropped it into a tank to eliminate airspace...

For a primary, about 80% full. Secondary, it is topped off. Hope this helps.

I use a pump. I have a Rover Pompe 20. View from in the tank: View from the press:

So happy to read this!!!! I hope this long term corrects the issue. But if not, come back with questions if issues persist. :cool:

Easy to fabricate? That base plate with all those holes? Hm.... Not convinced. Unless you have a lot of tools or a machine shop. What is easy is to do as I said... lay some wood planks at the bottom. Anyone with a hand saw can fit them to purpose and do that. :cool:

Using any random chaff may make it impossible to label the wine "gluten free"... :cool: Side note: Yes I know by the time the wine if finished, gluten content is basically a non-issue. But that is a technical approach. People's perception, and marketing often are in some weird unpredictable...

Interesting. I never noticed any difference myself. Have you actually measured this with an instrument? How did you measure "wetness"? What tools and parameters used to make the reading? What type of press are you using? What was your press pressure? What types of grapes were you pressing...

Racking is one of the "arts" of wine making. Everyone has an opinion. Everyone has a method. Most everyone will tell you their opinion and method. And many will say theirs is the only way to make great wine. Meh.... Been there done that..... I for one think you simply need to experiment...

Clever. And I actually bought a special wine making gizmo to do this. And it was really little more than simply a longer tubed shaped over priced kitchen strainer.... :mny

Could be: Iron deficiency (can actually be caused by too much water in the soil) Nitrogen deficiency Pierce’s disease So first off, try some fertilizer. See if that helps. If Pierce’s disease, there is no cure. Your vines will die.

Multi-loading of basket presses is a thousands year old tradition. That is what improves efficiency, at least in pressing time, of this press type. As for your other questions, that has been researched : https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.16707 Utilization of the basket...

I mainly make white wine. I have three wood presses. Different sizes. For use with different amounts of grapes to be pressed. So I calculate as needed. So you should also (i.e. do not buy too large a press for your needs). Thus, be aware that a basket press can be multi-loaded. That is, I fill...

Quoting myself as this discussion is still about a "false bottom" as if it were a plate. There is no need for a false bottom "plate" (in fact it may be more a problem). What is needed is a horizontal juice escape route at the base. If you do not want to cut into your press basket, then you can...

I have a wood press. A lot of juice flows down the side of the press to the bottom with little actually coming out the sides. See this video clip: Not sure what is preventing the juice in your press from escaping from the base of the basket. But if there are no areas of juice escape, then...

Sadly no. I really only do white wines. Where I live is not a red wine region. My wines should be consumed within 2 to 4 years.