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This morning we pressed the Sangiovese juice buckets + pomace wine, that was in a pair of 32 gallon Brutes.Instead of carrying the fermenters up hill to the front yard, I backed the truck to the backdoor and we loaded everything into the truck. This reduced our workload by at least 1/3.Pressing went quickly as we loaded a #40 press to capacity and started pressing. We completed the job with 3 cycles of the press and start to finish was 2.5 hours.The juice buckets totaled 12 US gallons and we need 16 gallons to keep the barrel full for 12 months, so the plan was to get at least 4 gallons from the pomace from 20 lugs. I figured that would be easy.We grossed 24 gallons of wine, so we averaged 0.6 gallons per lug. Wow. I'm rejuggling secondary containers as we have 6 to 8 gallons of wine we were not planning for. I 'spose I shouldn't complain!
This morning we pressed the Sangiovese juice buckets + pomace wine, that was in a pair of 32 gallon Brutes.
Instead of carrying the fermenters up hill to the front yard, I backed the truck to the backdoor and we loaded everything into the truck. This reduced our workload by at least 1/3.
Pressing went quickly as we loaded a #40 press to capacity and started pressing. We completed the job with 3 cycles of the press and start to finish was 2.5 hours.
The juice buckets totaled 12 US gallons and we need 16 gallons to keep the barrel full for 12 months, so the plan was to get at least 4 gallons from the pomace from 20 lugs. I figured that would be easy.
We grossed 24 gallons of wine, so we averaged 0.6 gallons per lug. Wow. I'm rejuggling secondary containers as we have 6 to 8 gallons of wine we were not planning for. I 'spose I shouldn't complain!
