An ok. So I will have to plan for 2 pressings then on my 200lb batchIt will not fit 200 lbs.
A gallon of water weighs ~8.3 lbs. The density of grape must will be a little different, but not vastly. 200 lbs of water would be about 24 gallons.
It's likely to be 3 pressings.An ok. So I will have to plan for 2 pressings then on my 200lb batch
This math seems off. Doesnt make sense. I did a 200 gallon batch with my 5 gallon press and it took 3 pressings. Yeild was 13 gallons 9 was free run and only took up 20 gallons of my fermenter. There was plenty of room for the cap to form.It's likely to be 3 pressings.
I went by Paul's math. If 200 lbs is 24 gallons and your press holds 10.6 gallons, then it will take more than 2 pressing to do it all.This math seems off. Doesnt make sense. I did a 200 gallon batch with my 5 gallon press and it took 3 pressings. Yeild was 13 gallons 9 was free run and only took up 20 gallons of my fermenter. There was plenty of room for the cap to form.
I believe this is probably the closest to my experiences. I press 200 lbs in a single go with my #45 basket press. I pressed my white after crushing (some press whole) and if you have free-run, you can't really account for the volume of skins with partial juice contained within them.This math seems off. Doesnt make sense. I did a 200 gallon batch with my 5 gallon press and it took 3 pressings. Yeild was 13 gallons 9 was free run and only took up 20 gallons of my fermenter. There was plenty of room for the cap to form.
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