What are recommendations for confirming ABV when fruit is added during fermentation and after the original gravity was taken. We added a lot of blueberries to a must a week into fermentation, then after a month, removed and pressed those berries, and added the juice into the must.
My approach is to simply take a hydrometer and refractometer…[Read more]
A local winery I am helping at uses a mix of 100L – 1000L VC tanks – primary and secondary use. The VC gives us a lot of options for aging smaller volumes in the larger tanks. Gaskets have not been an issue – just check pressure every day. The 500l – 1000l tank lids are a bit awkward for 1 person, but can be done, but recommend 2 people to…[Read more]
Greetings, Wondering if the folk whom gone thru this before can provide a quick tutorial on formula and COLA submission for winery’s first meads to be sold only in state only. Forgive if this is somewhere on this site already.
What would be the minimal fields that need to be provided in the COLA application?
Type of Product: Select “Wine”
Following up on this thread. After a year of use, are still happy with fillers chosen? I’m worked with 6 head gravity filler and like it, with concerns about oxidation in the holding tank. We fill manually via pump.
My other concerns with the other fillers would be cleaning and ensuring sanitized. My scale is 200L – 300l batches.