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Pressing

This fall, due to spouse induced space restrictions, I am fermenting about 25 5-gallon buckets of Cabernet Sauvignon. (I did not know this last year, but appearently we have a standing "no-barrel" policy in my house)

:)

I am thinking about Pressing

Would it be better to:

Press each bucket's cap individually,draining back into the original bucket? (More time consuming)

Collect up all the caps, and press as one evenly divide up the resulting juice back into each individual bucket. (less time consuming)

thanks. -Wayne

Reply to
Wayne Harris
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I feel your pain. Luckily I have two barrels in the house (basement) but the standing order here is - no dog in the house.

Reply to
Paul E. Lehmann

Neither?

I don;t think you'd want to ferment Cab in a barrel anyway. What about getting two or three large plastic fermentation buckets with lids? Will Mrs. Harris allow that?

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Fermenting 5 small lots seems to me only to increase risks, and would be terribly inefficient from a time / work point of view.

Reply to
AxisOfBeagles
Reply to
Paul E. Lehmann

A food grade barrel will say so on the bottom somewhere. It's usually accompanied by the NSF logo (National Sanitation Foundation.) NSF is to food handling products as UL is to electrical. We chefs & bakers have long used Brutes for food storage. Your local restaurant supplier ought to carry food grade barrels in sizes from 10 gals. up to 55's. HTH. regards, bob.

Reply to
bobdrob

Well, if you can go bigger and don't need a liner, all the better. You can keep more of the heat of fermentation in a bigger barrel and pull a little more color than using the 5's. We can buy used food grade barrels here. I would rather punch down 3 or 4 barrels than

25.... You could built a platform to raise them up but most people use a bucket to pull it over to the press.

Joe

Joe

Reply to
Joe Sallustio
Reply to
Paul E. Lehmann

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