CT says I am below 800 bottles! LOLAnd I'm pretty sure @ibglowin 's cellar is overflowing, so we'll have to give him a hand as well.
CT says I am below 800 bottles! LOLAnd I'm pretty sure @ibglowin 's cellar is overflowing, so we'll have to give him a hand as well.
And Jim says PERIOD!
On a practical note, there are a bunch of logistics that have to take place for a roadtrip.
That is not the whole list but a good start to consider.
- You have to decide if you want to bring back grapes or bring back must. The difference in volume needed in the truck is significant.
- You have to find a way to keep the grapes/must cold. From CA to the east coast requires driving through the Mojave desert and in October, it can still get very hot. I used a wort chiller, thermostat and ice water to circulate freezing water through the containers.
- You have to find a way to keep the grapes/must warm. An overnite stop in Flasgtaff may be freezing in October.
- If you go with must (versus grapes), you should consider a cargo van rather than trailer. The van has a heater and air conditioner.
- If you go with must (versus grapes), you will be shocked at how much “slosh” happens in a brute container. You cannot fill those suckers up or the first right hand turn, it will overflow. No more than 50% full. Maybe less.
- You have to be prepared for fermentation starting during the trip.
- Powering anything on the road requires a 12v to 120v inverter and/or battery.
- Finding a small refrigerated trailer is almost impossible. The big mama-jama trucks use diesel generators to power their air conditioners.
- There are occasionally agricultural checkpoints at state borders that will turn you and your grapes around. It has happened to me several times going INTO california. Coming out, not so much.
Didn't see an option to delete altogether. I had been looking for a clever "Cannonball Run" image but decided the one I had posted just wasn't quite what I'd hoped for.
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