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CycleCat > Tanks of fermenting wine. We use tanks ranging from 165 gallons, up to 500 gallons. Most of the tanks pictured here hold between 200-300 gallons.
CycleCat > Ronald punching grapes.
CycleCat > Armando punching grapes.
CycleCat > Sometimes the last bit of wine squeezed from the grapes is bitter due to pulverized seed bits from the extreme pressure applied to the grapes. These last few gallons (usually 20-80 gallons) are treated with a special gelatin and allowed to settle in sterile waste baskets for about a week. Then the remaining sweet wine on top is skimmed off and recombined with the rest of the batch.
CycleCat > Chris' neighbor, Dick, volunteers to punch down a batch of Zinfandel.
CycleCat > Punching grapes to keep them all pushed into the juice and participating in the fermentation process.
CycleCat > Three times a day these grapes are punched down with a paddle to keep them all pushed into the juice and participating in the fermentation process.
CycleCat > A bin of red grapes fermenting.
CycleCat > Red grapes fermenting in the winery. Red grapes will ferment this way for a week to ten days... until all the sugar in the juice has been consumed by fermentation. The plastic sheets help hold in carbon dioxide gas from fermentation which makes the wine fresher and prevents oxidation.
Tanks of fermenting wine. We use tanks ranging from 165 gallons, up to 500 gallons. Most of the tanks pictured here hold between 200-300 gallons.
CycleCat > Tanks of fermenting wine. We use tanks ranging from 165 gallons, up to 500 gallons. Most of the tanks pictured here hold between 200-300 gallons.
Tanks of fermenting wine. We use tanks ranging from 165 gallons, up to 500 gallons. Most of the tanks pictured here hold between 200-300 gallons.
See photo in gallery
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