Thanks for replying. How long have you been commercial? I purchased two 300 Liter stainless this past weekend from a guy who accrued them from a winery. I've also been speaking to a few wineries that are closing. They want to try to sell all equipment to one buyer but have offered me first chance at items if they cant sell everything together.we bought out a winery that was closing and initially started with eight 70 gallon flex tanks. Since then, we kept our ear to the ground and bought out 2 other winery's assets and increased our tanks to two 200 liter stainless VC, 12 300 liter stainless VC, two 500 liter stainless VC and just purchased six 600 liter tanks from a winery that was upgrading their tanks. We still have three 60 gallon poly drums that we are using as fermenters. in 2016 (our first full year of production) we sold just over 215 cases, in 2017 we sold just over 600 cases, in 2018 we sold 870 cases.
We are now beginning to purchase a 30 acre farm to put in a tasting room. I would like to hit 1000 cases this year.
Sorry I just saw the rest of the threadThanks for replying. How long have you been commercial? I purchased two 300 Liter stainless this past weekend from a guy who accrued them from a winery. I've also been speaking to a few wineries that are closing. They want to try to sell all equipment to one buyer but have offered me first chance at items if they cant sell everything together.
I just opened last fall, using carboys and buckets (3 7 gallon and a 20 gallon). Granted my expected production is incredibly small. I anticipate I'll do 60 cases in 2019 depending on yield.
My winery is about 100 square feet and I'm cash flowing everything. The money is gone now so I'll only be upgrading equipment if I make the money to get it. I imagine I'll be using Carboys for a while. I routinely prowl craigslist. When I'm ready to make some bigger buys I anticipate I'll be calling around to places upgrading/closing.
Hi, I know this is the winery board, so I assume I know the answer to this, but have to ask: did you go through all of the official licensing for your business, or is this under the table? I get the boot-strapping, and I'm really inspired, I just can't imagine all the red tape for 60 cases...
Background: I'm dreaming up my 5 year plan...
from research, I cannot find anywhere that dictates that. There are several companies who take used wine bottles, delabel and clean them, and re-supply them to wineries.I don't believe a commercial winery operation is allowed to recycle bottles.
from research, I cannot find anywhere that dictates that. There are several companies who take used wine bottles, delabel and clean them, and re-supply them to wineries.
Reusing wine bottles uses 5% of the carbon footprint of a new bottle. They may not be that much cheaper, have not researched that yet, but can see needing more bottles soon. who knows, maybe I'll start my own bottle reuse company, over 70% of used wine bottles go to the landfill, its a real waste.
We use buckets and carboys
Reasons why the uncle stopped doing milk in glassI don't believe a commercial winery operation is allowed to recycle bottles.
There are a few organic milk producers who use recycled glass, ?? ? rules tend to be uniform from food to food ? ? ? humm ?
kevinL
Some may call this sacrilege I use 4 gal PET water carboys. I have about 40 of them. Easier on my back and free. I do about 200 gal per year now.
I'm a little late to the party. My advice is always to plan for 4 times bigger than you are thinking.
We started with 2x200L and 2x300L steel tanks and produced about 50 cases. The second year we were up to 500 cases with several more 300L tanks, several 600L tanks. By year three, over 1,000 cases produced and now we have 1 2000L tank, 7 1000L tanks, 5 600L tanks, 5 300L tanks, 3 200L tanks, 4 70 gal flex tanks, and several other poly tanks for temporary use ranging from 100 gallons to 210 gallons. We ferment things with pulp in half ton totes generally and I have 7 of those. Careful what you wish for.
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