Production calculations

I think your numbers are about right. I would estimate more like 75 gallons finished but that depends on how hard you press and how you do your racking. When I rack, I pour all the lees into another container, put on an air lock and let it settle for a few days. You would be surprised at how much more wine you can recover that way. If you leave it sit longer than a few days, you will likely suffer from H2S problems from the gross lees so I don't let it settle more than about three days.

Good idea to use that settling tank.

You might want to take the lees from that tank and transfer to a container with air lock and let settle again for several days. You have nothing to loose.

If it is stinky, toss it. If not use it for topping up wine or add back to the main lot. You will be surprised at how much additional wine you can recover this way.

It the lees remain stink free after your second settling, you can use them as feedstock for ML or to assist in building complexities for you wine(s) - or fertilizer for you vines.

We usually buy 30 cases of grapes = 1050lbs more or less, each autumn. After divvying up 2 cs of splits for "nouveau" and gift giving, we invariably end up with 60 gals in the barrel & 13.5 gals for top off and slurpitude; we do press hard because we love to slurp. Soooo, I guess that we're all in the same bateau. regards, bob

The ratios seem right to me as well. I've found that it's 100 pounds of grapes per 30 finished bottles (6 gallon carboy), and that I lose

Rob