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As promised, here are a few of the pictures my lovely niece took of our 2014 Chilean press.
We start by "skimming the cap" (scooping the cap of skins off the top by using a couple of 18 inch diameter , stainless steel strainers that I got from a restaurant supply store) into the press. We do this as a first step to save our backs. It is much easier to skim the cap off the top rather than shovel them off the bottom of my primary.
We then have a "pumping tube" (a length of 4" pvc pipe/end cap with a "gajillion holes drilled into it) we insert this into the primary and our pump hose is inserted into this. This acts as a strainer so that no seeds or skins make their way into the pump. The free run wine is then pumped to the tank.
Once the free run is out of the primary, we scoop the remainder (left at the bottom of the primary) into the press, close the press up, lock it down, and set the regulator for 10 bars of pressure. We "bucket brigade" the wine from the press into the tank.
This is where the real fun begins... We work the press pressure up to the 100 bar point slowly and in slight increments, then back the press off, and "fork it" (give the pressings a stir with a pair of large two pronged forks that I forged myself several years ago).
This part is much like a geological process. It has two ingredients, pressure and time. To resist the urge of rushing it and applying too much pressure all at once, we set up the circle of chairs, pull a couple of corks, and take turns emptying the bucket under the press.
Just goes to show you that free time can be enjoyed! Our total yield was about 5.5 liters per 10lb half-lug of grapes.
Note: Once we hit that "100 bar" point the first time, any wine coming off the press at this point is not sent to the tank. Instead, I fill a separate demijohn with the "Hard Pressings" which can run very tannic and bitter. Aged a bit longer (2 years), I find that it softens up nicely and is quite enjoyable.
So here are the pictures. Check out the color on this wine!!!!!
#1 is a shot of wine pouring from the press into a white bucket. Note the color.
#2 is a shot of the press spout during our "geological" period.
#3 shows the press spout and also one of the large ss strainers (that we also use to skim the cap).
#4 is wine being "bucket-brigaded" into the tank.
#5 is another shot, just like #3.
#6 It is my turn to swap out the bucket!
We start by "skimming the cap" (scooping the cap of skins off the top by using a couple of 18 inch diameter , stainless steel strainers that I got from a restaurant supply store) into the press. We do this as a first step to save our backs. It is much easier to skim the cap off the top rather than shovel them off the bottom of my primary.
We then have a "pumping tube" (a length of 4" pvc pipe/end cap with a "gajillion holes drilled into it) we insert this into the primary and our pump hose is inserted into this. This acts as a strainer so that no seeds or skins make their way into the pump. The free run wine is then pumped to the tank.
Once the free run is out of the primary, we scoop the remainder (left at the bottom of the primary) into the press, close the press up, lock it down, and set the regulator for 10 bars of pressure. We "bucket brigade" the wine from the press into the tank.
This is where the real fun begins... We work the press pressure up to the 100 bar point slowly and in slight increments, then back the press off, and "fork it" (give the pressings a stir with a pair of large two pronged forks that I forged myself several years ago).
This part is much like a geological process. It has two ingredients, pressure and time. To resist the urge of rushing it and applying too much pressure all at once, we set up the circle of chairs, pull a couple of corks, and take turns emptying the bucket under the press.
Just goes to show you that free time can be enjoyed! Our total yield was about 5.5 liters per 10lb half-lug of grapes.
Note: Once we hit that "100 bar" point the first time, any wine coming off the press at this point is not sent to the tank. Instead, I fill a separate demijohn with the "Hard Pressings" which can run very tannic and bitter. Aged a bit longer (2 years), I find that it softens up nicely and is quite enjoyable.
So here are the pictures. Check out the color on this wine!!!!!
#1 is a shot of wine pouring from the press into a white bucket. Note the color.
#2 is a shot of the press spout during our "geological" period.
#3 shows the press spout and also one of the large ss strainers (that we also use to skim the cap).
#4 is wine being "bucket-brigaded" into the tank.
#5 is another shot, just like #3.
#6 It is my turn to swap out the bucket!
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