Are the whites in primary? I always thought you needed more headspace than that. About to make my first white wine soon. I was looking into a bladder press as it looks to be much more efficient than a basket press but I typically do 10-15 gallons of wine at a time.
The whites are in primary, and they did overflow. I thought the 60F temp would keep the fermentation slow but once it took off it was going full force regardless of the air temp. I would highly recommend buying a bladder press, it's the best investment I've made in wine making equipment. You will maximize your yield, and end up with a better product.
The juice question is hard to answer. In my 55 gallon fermenter I typically put in about 12+ lugs, a lug is a 36lb box. I usually run the press two, maybe three times per fermenter. That said, don't quote me on those quantities, it's been a year since I ran the press and I never quantified the amount of presses per barrel. My gut says we can usually get it in about two depending on the grapes varietal. Zinfandel is a very thin skin grape so we can pack in a lot of must. Cabernet is a much thicker skin, smaller berry, you'll definitely press more with the cab. Also depending on your patience, I usually put some must on the bottom of the press then run all the free run juice through it so it acts as a filter. I'm left with a thick must at the bottom that then gets pressed and can be separated or blended back into the free run.
@@VelebitMountainMan thank you very much for the answer. I think you said you had a 20L press in the video but it looks bigger. Can you confirm the Make and size of your press? Was looking a getting a 40 or 90 L press from Speidel for an average of 8-10 55 gallon drums of must each year.
Zambelli 20L water press, good for up to 2 tons of grapes. If you're doing more than 2T at a time it will take too long. 1T takes about 4 hours, give or take, depending on how much we drink and eat in between.
Hi, great work! Could you please tell me what pump are you using? We do not have sufficient pressure from water outlet (around 2bar) and we have to push it to at least 3 bar so I am searching for a solution for that.
It's something very similar to the url I just posted. That pump can put out up to 52 psi, I think the one we use can go a bit higher, none the less its the same style cast iron transfer pump with hose attachments. On one end we installed a standard brass hose bibb which is what we use to regulate the pressure from the pump to the press. It's critical to have some sort of valve on the supply side to regulate pressure otherwise you run the risk of bursting your bladder. Let me know if you have any questions, I can snap a photo for you if you'd like.
Svaka cast decki, pozdrav od malog vinara iz Hercegovine.
Are the whites in primary? I always thought you needed more headspace than that. About to make my first white wine soon. I was looking into a bladder press as it looks to be much more efficient than a basket press but I typically do 10-15 gallons of wine at a time.
The whites are in primary, and they did overflow. I thought the 60F temp would keep the fermentation slow but once it took off it was going full force regardless of the air temp. I would highly recommend buying a bladder press, it's the best investment I've made in wine making equipment. You will maximize your yield, and end up with a better product.
Where did you purchase your press from? Also, any idea about how many gallons of juice you get from one run of the press?
morewinemaking.com/?gclid=CjwKCAjwvrOpBhBdEiwAR58-3KlVMSdEXPGk4xD_tRJV_cHGQHIkXNal5bU6WUN6Mrq269JpA-EifBoC19IQAvD_BwE
The juice question is hard to answer. In my 55 gallon fermenter I typically put in about 12+ lugs, a lug is a 36lb box. I usually run the press two, maybe three times per fermenter. That said, don't quote me on those quantities, it's been a year since I ran the press and I never quantified the amount of presses per barrel. My gut says we can usually get it in about two depending on the grapes varietal. Zinfandel is a very thin skin grape so we can pack in a lot of must. Cabernet is a much thicker skin, smaller berry, you'll definitely press more with the cab. Also depending on your patience, I usually put some must on the bottom of the press then run all the free run juice through it so it acts as a filter. I'm left with a thick must at the bottom that then gets pressed and can be separated or blended back into the free run.
@@VelebitMountainMan thank you very much for the answer. I think you said you had a 20L press in the video but it looks bigger. Can you confirm the Make and size of your press? Was looking a getting a 40 or 90 L press from Speidel for an average of 8-10 55 gallon drums of must each year.
Get the biggest you can afford it will save you hours of pressing time.
nice video... how big is rhis press in litres 20 or 40
?
Zambelli 20L water press, good for up to 2 tons of grapes. If you're doing more than 2T at a time it will take too long. 1T takes about 4 hours, give or take, depending on how much we drink and eat in between.
@@VelebitMountainMan thank you
Hi, great work! Could you please tell me what pump are you using?
We do not have sufficient pressure from water outlet (around 2bar) and we have to push it to at least 3 bar so I am searching for a solution for that.
www.menards.com/main/plumbing/pumps-tanks/utility-sump-pumps/barracuda-reg-1-2-hp-cast-iron-transfer-pump/6913303/p-1444428712829-c-1489153238832.htm?tid=-6915063833957215030&ipos=33
It's something very similar to the url I just posted. That pump can put out up to 52 psi, I think the one we use can go a bit higher, none the less its the same style cast iron transfer pump with hose attachments. On one end we installed a standard brass hose bibb which is what we use to regulate the pressure from the pump to the press. It's critical to have some sort of valve on the supply side to regulate pressure otherwise you run the risk of bursting your bladder. Let me know if you have any questions, I can snap a photo for you if you'd like.