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The Hidden Agenda Of Winery

And we sort through pull out everything that we don’t want and it drops down into deist mere crusher it sculpt and that’s machine that basically takes out the stems it’s got a series of paddles it’s been very quickly knocks the grapes two holes in a large cylinder and the grapes go out one direction the stems go out another direction so the grapes then our drop down into a pump which then are pumped either to a fermentation bin that we use for red grapes or into our press directly for white grapes.

so we get pressed right away so the wedding venue in Colorado white grapes then get pressed into a tank the juice goes into a tank it settles for a day and then the next day we come in and do what’s called racking we pumped the wine from one tank to the other and that leaves behind the sediment and and things that we don’t want in the wine and then we add the yeast and ferments these are Merlot grapes so we brought in last week and for the red grapes we stem take the stems out and crush the grapes a little bit so the juice starts.

Flowing and we put them in the bins and they ferment in the bins e for about a weekend during that process co is produced and pushes the skins to the surface so you can see all the bubbles and what we’re doing is pushing the skins back down into the winery wine because that’s what all your color and flavor is is in the skins so you just try to get that colorant flavor out of the skin since we do this initially when we first put the grapes in they’ll soak for a couple days it’s called the cold soak and then we’ll start.

The fermentation will add yea stand it will slowly get started so then these will be taken after the fermentation is almost complete we’ll put these skins into a press and press the juice out or the wine at that point tab and that will go into these tanks behind us it goes into the fermentation tank we next day we rack it off siphon the wine.

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