For harvest purposes, when adding SO2 to grapes in order to knock down feral yeast and bacteria (with the goal of reducing VA and letting your yeast of choice get a foothold), I tend to add 35 ppm total SO2 (calculate based on 1 ton of grapes = 170 gallons wine/1 metric ton = 710
Supposedly there are many ways to skin a cat, but we’re not familiar with any of them. Luckily for winemakers, Bob Peak knows many ways to crush a grape, and is willing to explain.
Don’t want to fork over the money it costs to buy a destemmer-crusher? Good with your hands? Try building this!
You can never be too prepared in your winery when the grapes come in from harvest. Follow our guidelines for crush and press success.
There are three elements that are critical to have balanced in a must: pH/TA, structure and sugar. Each of these elements has a direct influence on the quality of the finished wine
When the harvest season rolls around each year, and winemakers gear up for the busy season, a winemaker’s plans to improve on the previous vintage should have already started in spring and early summer. Perhaps we want to be better at keeping records, or just didn’t like the way a certain batch turned out the
For winemakers, grape harvest is a period of intense activity. Important decisions and preparations need to happen well in advance of crush day in order for things to go smoothly. These decisions include ordering or picking the grapes, obtaining a crusher, selecting the right yeast, etc. Beyond these decisions, your crush area, winery and equipment