Press for sale ?

Lum has an interesting picture of a home built at the end of chapter 6 of his ebook. It's made out of large PVC pipe.

I'd be interested in building one as well but as Tom says it may be an exercise in frustration. I would think there's alot of pressure so attention to detail may be important.

I've also seen some plans around for a square one.

Don

Where are you located Greg?

Joe

That's only 2.5 to 3 gallons of wine at a time.

If you are only doing a few hundred pounds at a time just get 3 pails of identical size, drill 1/8" holes in the bottom and lower 1/4 of one of the pails . I use 6 gallon juice buckets.

Use one to catch the must.

Place the one with the holes in that one propped up on something, a bowl or a couple 2 x 4's.

Throw your must to be pressed in that.

Put the other bucket on top and fill it with water or weight it down any way you like.

This will press around 200# in an hour once you get the hang of it. Just thinking about pressing wine is usually a half day job with prep and clean up no matter what you do though...

Regards, Joe

Joe, The below certainly sounds simple but the pails are usually tapered, do you not get alot of juice and grapes squishing up and out the sides?

Don

Thanks for the offer Joe but that sounds a bit too big. I'd be looking for something that would end up giving me 23l even if it took two pressings.

Don

Only 23 liters? I crushed and pressed more than that by _hand_ this year when I was sampling the vineyards prior to harvest! You don't really need a press for just one carboy's worth of juice.

Tom S

I thought a press would do a "proper" or more efficient job but I was also considering a time when I might do UP TO 2 CARBOYS :)

So for small amounts, a mesh bag and hand squeezing is reasonable and won't take 4 or 5 hours? Maybe the 3 pail method would be the way to go except the pressure there can't be more than 2 or 3 pds/sq in.

Don

Try what I've done:

Sieve (large one) Linen bag/tea towels for fruit Plate or platter to cover bag of fruit Weights, Weider type are great

After you have crushed/fermented, wrap the stuff in a linen bag or in linen tea towel and wring - *hard*. Then place in sieve over bucket with the plate on top. Set the weights on the plate. Takes a few hours, but it will press it out. Best done in cold room or old freezer.

Hey. What can I say? Didn't have a real press. And no real access to one.

Dr Corinne B Leek Nova Scotia

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