Pressing Grapes
Vložit
- čas přidán 1. 08. 2024
- This video shows how we press our must which is our Pinot Noir grapes after they have been crushed, destemmed and sulfite added and primary fermentation which converts the sugar into alcohol. At this time when we press our must we end up with 100% juice but at this time we transfer all the juice into vats (usually 32 gallon food grade vats) and let the majority of solids fall out to create what is called the gross lees. After a few days we rack (pump) the juice off of the gross lees and usually transfer into oak barrels to start the aging process. Barnello Wine
- Jak na to + styl
Everyone is a wine (whine) expert.
Thanks for the video Sir!
Thanks for this informative video!
Well done ! 👍
great video clear and helpful
Great video.
Interesting way to produce wine 👍👍👍.
Love the video pop!
Nice video!
love what you are doing keep on doing it ......made homemade wine from 1986 - 1996 small batch (50 - 100 gal) my pop and I learned along the way homemade press ....old grinder ....old bourbon barrels....wine had a kick to it. Best of all pop and his brothers all loved it. Stopped because "work got in the way of life"...."too messy"...."didn't need that much"......lost that part of life...now Dad is gone ...wish he was back and we were "squeezing grapes this week. Don't stop and dont listen to "experts".
David - I loved your story about you and your Dad. I lost mine also a few years ago and he is with me all the time. Thanks for following my saga and look forward to a few new videos coming soon. Thanks Ed Wagner Barnello
@@barnellowine8367 i will never forget the first year we made wine ...i ordered 1000 pounds of grapes to be delivered I thought my dad knew how to do it from his childhood ......day way were delivered I said ..."what do we do now"....he looked at me and said "the last time i did this I was 18 getting ready to go to world war 2 all I did was open the crates...that's all i know how to do"...... we figured it out on the fly for a moment he was 18 again.
Outstanding thank you
Veri.good
Video.thank.
what a great "job"! I'm sure you work hard at making wine but it seems like it would be quite fun too!
Your are suuuppper. I am watching in Turkey
Ahmet - thank you very much. Ed
Thanks for the excellent video - How about some grappa with that pomace?
Who makes the 32 gal (?) tank you're pouring the wine into and where may it be purchased?
Great video. Thanks for posting. Looking forward to reviewing others in your list.
Thanks in advance.
عمل راقي وجميل جدا. سؤالي سؤالي عن الماكنة أو الآلة التي قمت بعصر العنب فيها. كيف يمكنني الحصول على واحدة مثلها.الرجاء مساعدتي بذلك قدر الإمكان.
hey brother how many liters is that press? i wanna buy one like that
At what % of alcohol is it when coming out of the press
Thank you for this very educational video. In addition to using the leftover grape pits for fertilizer, could it be fed to certain livestock, such as cattle or horses?
Robert - thanks for following Barnello Winery. I would not recommend feeding the press to animals. There are a lot of tannins and the animals might have a negative reaction. Ed
When I operated similar press, I put the grapes in special bags. I could not do it this way because it was bigger- So, when finished and I just took out those bags with pressed grapes (apples) - Now I operate a hydraulic press. ž
Crtomir - great comments. This idea would not be practical for my operation as we are processing about 6000 pounds of different grapes this year but I love the idea and especially like your conversion to a hydraulic press. Thanks for following Barnello Winery. Ed
Whay should y put the Buton?
Interesting video, thank you! I was wondering, do you ever have issues with oxidation of the fermented wine because of the pressing? Or is that prevented because of the sulfite?
Stark Music - thanks for following Barnello Winery and our videos. Your question is a good one but the answer depends upon whether you are making white or red wine. this is because with white grapes the typical process is to crush/destem and immediately press and then start fermentation. At that point it is normal to add about 40-50 ppm of sulfite or less (30 ppm) if you plan on malolactic fermentation after primary fermentation. Allow a little head space in your carboy or vat when you start fermentation as the CO2 will protect your wine until fermentation is complete. At that point it is very important to fill your container up completely with an air stop so no air gets in.
If however you are making red wine the process is very different. After your crush/destem, you start primary fermentation in a vat with the juice/wine on the skins. It is necessary to only fill your vat or container about 2/3rds full as the CO2 will push up your crushed grapes and you need to push down the forming cap twice a day. At the beginning of fermentation it is important to add about 50 ppm of sulfite to protect against wild yeasts and bacterias. I always have a loosely fitting lid over my vats to prevent excess air to get in as the CO2 that is escaping from the vat prevents air from getting in. Again, once primary fermentation is complete at that time you will need to press your must and at that time you need to put your wine into carboys or vats that you can fill to the top with air stops so no air gets in.
The sulfites are meant to protect against wild yeasts and bacterias but after complete fermentation you have to make sure your wine is not in contact to excessive air. Hope this helps. Ed
@@barnellowine8367 Thank you very much for this elaborate insightful answer! Have a good day ~Steven
👍👍
very interresting ! were you do you buy this press ?
I suspect you may not be in the US? I can provide you with some companies in the US but if you are on a different continent I suggest trying any of the wine equipment companies that you can visit or maybe better look for a used press. My press is a 30 liter press but there are smaller and larger ones. Good Luck Ed
Nice video … they say wine oxideses if it gets oxygen … so doesn’t it oxidize if we press the grapes
For my location, taking the used pulp or pomace and spreading it around creates an opportunity for 🦌🦝🐻 and more, I take it to the local municipal yard debris/ composting facility.
Deborah - you are absolutely correct that the pomace can be an attraction for wild animals. In fact recently I had a coyote around for a few days once I dumped my pomace as it was clear his scat showed grape seeds and some skins. For those that don't have access to a debris yard consider putting in a compost bin or even better use as a fertilizer and hoe or rototill into the ground. I have even had one viewer who makes grappa from the pomace. Thanks for following Barnello Winery - Ed
Bake with it
👍
Hello!! I am from GREECE!! you have a very beautiful grape field i want to ask you..!! how many liters is the grape press?? 35?? 40?? Thank you very much!!
Thanks for following us at Barnello Winery. My press is 35 L. Happy wine making. Ed Wagner Owner
@@barnellowine8367 Thank you very much!! for your reply!! you are great!! I wish you the best!!! health!! love!! and good producers!!
Where can I buy the extension that the press sits on?
Hi Frank - I made this very easily. I cut up 3 each 4”X4” boards about 8-10 inches long and with 3 lag bolts attached to the foot of the legs. This got me up high enough to place standard 5 gallon buckets under neath. I also bought a dolly (4 wheel roller) and put a piece of plywood on it and then put the press on it to move it all around. Hope this helps and our harvest starts tomorrow and keep an eye open for our time lapse video of the life of a grape. Coming soon. Thanks Ed
👍🏽
очень хорошо !
Ну очень преочень 😁
when making red wine, the skins are left with the must for two to three weeks, then removed and pressed. As an Italian, this sounds like a tutorial on HOW NOT TO MAKE GOOD WINE
Gia do - thanks for checking us out. You might be interested to know my 2020 Sangiovese (a wonderful Italian wine) recently won a. gold Medal in an International competition. We did a 5 day cold soak and a 6 day fermentation and aged in French oak for 18 months. A true wonderful wine that originated from the Tuscany region of Italy which I love. Cheers Ed Wagner Owner Barnello Winery
I accidentally added potassium metabisulfite instead of the yeast in their carboys. Am I screwed? We have about 50 gallons and 3 of the carboys I goofed up on
Peter - this may not be too bad - how much sulfite did you add to each carboy? The rule of thumb is to add .33 grams per gallon of must before you start fermentation or about 1.5 - 2.0 grams per 5 or 6 gallon carboy. If you added way much more sulfite to the 3 carboys and nothing to the other 35 gallons, then you should try to balance all of this out. It really depends on how much sulfite you added to the 3 carboys. If you added a huge amount then it might be best to find a big vat or Brute garbage vat and blend everything together. Without knowing exactly how much you added it is difficult to give you precise guidance. Ed
@@EdwardWagner-bz1zb ty for the reply! We were supposed to do .5 of yeast ounce per 5 gallons. The carboy had about 12 gallons in it. We (I) added the 1.1 ounces of sulfite instead of the yeast. I wanted to throw up when I found out what I did
🍒🍷👍
Instead of wasting it try to break it, mix it with your hands to smallest pieces possible and compress it again. You would be surprised how much more liquid will still come out. At least 10% more without tanins coming out. You can repeat it several times but thaťs too much effort will less and less output.
Andrej - thanks for your comments and following Barnello on our series of vineyard management and wine making. The great thing about wine making is everyone has his or her own special methods. We are a small winery but even at that we process about 4000 pounds of grapes at harvest and I do everything by myself I have to economize on my processing. I actually take a very different approach as after a 5 day cold soak and a 7 - 10 day fermentation, I separate the free run from the lightly pressed wine and compare taste over the next few months. At that time I make a decision to blend or keep separate to get the best possible end result. I think your comments are great for very small wine makers who are making batches of 5 - 10 gallons of wine. Keep up the good work. What varieties of wine are you making? Thanks Ed
Лайк за отсутсвие музыки👍
Where can you buy the pressing mechanism?
You can find better ones for
you(everyone’s different) just by googling it. I’m sure you don’t wanna ratchet for an hour, even for 1 batch.
No-
Is that garbage can food grade?
Yes - all of our vats are either stainless steel, glass or food grade plastic. Thanks for following Barnello Winery
This winemakers is well known to add sugar & tartric acid to modify their wine..
What's a 'gross lees' around minute 5?
Paul,
After you press your must (must is the crushed grapes which ends up the skins, seeds and juice) you then end up with just juice and solids which are the heavier parts of the must that come with the pressed juice. Once you have pressed the must you need to let the solids settle in your vessel - this could be a glass carboy or food grade plastic vat or even an oak barrel. What happens over a few days is most of the solids settle to the bottom of the vessel and the juice starts to get clearer. It is then appropriate to rack (pump) off the clearer wine to a new vessel and discard what is left which is called the "gross lees". It is then time to let your wine start to age. Remember, the pressing of red grapes is after the primary fermentation has already been completed. Hopefully this helps. Ed
@@barnellowine8367 Thank you very much.
I bought a press like this and it was very unsafe to use. The metal bar in the middle got rusted and got into my juice. Also, the red paint, when turning to press the juice, the red paint fell into my juice. The pieces of wood that placed inside, the wood pieces got into my juice. I don’t recommend this product and suggest that it should be made of a different material that does not rusted as well as no paint, no wood.
Amy - I understand your frustration with this type of press and it appears whoever previously owned this press did not take very good care of it. Here are a couple of thoughts. I have owned my press for over 30 years and all the issued you have stated I have also had. First of all the only alternative to this type of press is a water pressure press and even for the smallest ones they cost over $2000 which is more than I can afford. Instead I take the following steps to keep my wooden press in good shape and here are a couple of suggestions. First, buy a couple of tubes of food grade grease. Use a wire brush to clean off all the rust on the metal threaded bar and apply the food grade grease and run the ratchet head up and down a number of times. Clean it again and apply the grease a second time. Similarly for the red pan - use a steel brush or very light sand paper to get any loose paint off. Clean aggressively with a 10% sulfite solution to sanitize and get all the grit off. Then once again apply the food grade grease over the entire pan. This works really great. And for the wood sidings - similar idea - use fine sand paper over especially the interior, wash off with a garden hose, let dry and apply the grease over all of the interior side of the wood. I know this sounds like a lot of work but what happens is the food grade grease actually acts like a preservative, prevents particles from getting into your juice and is a lot better than buying a new press. Hopefully this helps. No matter what - keep making wine. Cheers Ed
Amy - FYI the lubricant (not grease) that I use is Haynes CIP - Film Sanitary Lubricant as one reference point. Ed
you can make rakia from that, thats how is done
You couldmake grappa out of the waste
Interesting idea. Thanks for following Barnello Winery. Will be posting some new videos soon. thanks Ed
That's no waste bro
Super Bowl
that dang thing must weight 150 pounds.. i'm trying to get it out of my basement... to move it
No doubt it is heavy. The best way to move a press is to completely disassemble it first. take the side walls and ratchet assembly up separately then the best way to handle the steel apparatus is to grab the vertical pole right next to the steel plate/bowl. This is essentially at the center of the weight distribution and tip it horizontally so you can carry it pretty easily. I hope you aren't trying to move it with pressed must? If so clean it our first. Thanks for tuning in and if you have any other questions or issues just sent me a note this way. I don't ever even look at Facebook. Thanks Ed
@@barnellowine8367 Ed thanks... not sure I can post a pic here, but mine is probably from 1920s... Cast Iron. i think it says Mckeeves port PA, i'm in Buffalo, with the sides off and the rachet off, it still weights gotta be 80 pounds or more the nut on the bottom comes off with pipe wrench but the pole doesn't my only hope is the legs can come off.. just the base is plywood, all like a Cast Iron.
@@barnellowine8367 , а сколько вы можете выпить вина за один раз?
NO-
Загони бухлишка
Дафай налифай
Look, in Europe we make wine like from the beginning of mankind, and here how things going on- from that pressed grapes you get second class quality wine, there is no reason to do that, when you separate wine from grape mash, that is your wine, put leftovers in a destilery and just make a brandy.
Gutenberg press
Это тяск
Very clever pressure but not plastic barrel 👍👎
translate to arabic
.
Besides being a complete waste of time and energy, using a fruit press is counterproductive because the skins add a lot of flavor and nutrients to the wine.
All of Barnello red wines go through a 5 day cold soak where the anthocyanins from the skins macerate and then there is a 7 - 10 day fermentation where all the sugar is converted to alcohol and then we go to press where we separate the free run from the press run and do testing to get the best flavor. This way we extract as much flavor and body as possible from our grapes. This is an old style grape press which has been used for hundreds of years. No idea what you are talking about. Ed Wagner Owner
@@barnellowine8367 ~ I've been a winemaker for fifteen years and I was taught how to make wine by a friend who is seasoned guru who grew up in rural France making wines with his dad since he was eight years old, and he taught me the right way to do it. Following his teachings I went on to do research about winemaking and one thing I found out was that the consensus among seasoned winemakers is that wine has its optimum flavor between two and three years after bottling, and that after five years the taste starts to slowly weaken, so that wine that is ten years old doesn't have near the flavor of two year old wine.
@@jimyost2585 Jim - I completely agree with your comments about aging. When I am asked this question I tell all my customers that my wine can be drunk anytime but I suggest within 5 years. Jim - I respect your 15 years of experience and have had good luck in my early years of wine making - I have #90 on my 2018 Chardonnay, a Bronze Medal on my 2019 Chardonnay, a 91 on my 2018 Pinot Noir Reserve and recently received a Gold Medal on my 2020 Sangiovese. Maybe I didn’t interpret your original comment about my wine press? My small winery cannot afford one of the new pressure presses so I continue to use the old style manual press that I have had since 1982. Enjoy your day. Ed Wagner - Owner and Winemaker Barnello Winery
@@barnellowine8367 ~ I tried using a wine press and along the way I found out that it's important to have the skins and pulp in the must because they add flavor, antioxidants, nutrients, mouth feel, bouquet, and color to the wine.
The way I do berries is using a large blender. I fill the blender container 1/3 full of water (spring water, or well water, or filtered water) and I pour in 2 cups of berries (doesn't matter what kind of berries), and I pulse grind them so that they have the consistency of course salsa (I found out the hard way that if I puree it the wine won't clear).
Then I pour that mix into a brew bucket (6.5 gallon brew bucket) and I repeat the process until the level of the mash is up to the 3 gallon mark. Then I add spring water up to the 5 gallon mark, then I add the sugar and stir it in. Then I take a hydrometer reading. Then I usually add more water and/or sugar to bring the level up to the 6 gallon mark. The reason I want it up to the 6 gallon mark is because I'll lose a gallon of mass when I filter out the pulp a week later, so that I'll have 5 gallons of wine left.
After I have the must level up to 6 gallons I add the recommended amounts of acid blend, yeast nutrient (I add some extra of that), pectic enzyme (I double that amount), and tannin powder. I use Lalvin EC1118 yeast most of the time, and I make a yeast starter.
When making wine from larger fruit like pears, apples, muscadines, tomatoes, figs, large grapes, et al, I use a big hand-crank meat grinder with the largest open blade, the reason being that if I use a smaller opening blade it will grind the fruit too small the wine won't clear.
What a waste. All that left over he could actually use it to make grappa
Mr. Boyd - I would love to make grappa from my pomace but since I am slammed with making wine after harvest I am offering you all of my pomace. Please bring your own buckets. Thanks for viewing my videos. Barnello Winery
@@barnellowine8367 Too far away for me to grab it but like I said if you make grappa you can make a lot more money
@@barnellowine8367 By the way if you look at the starting price of grandpa it's expensive .
LOL, it is still juice you have months ahead before it becomes wine!!!