|Posted on September 2, 2012 at 11:20 AM|
You know how it is....for several years you hunger for a new piece of equipment but keep putting it off because of cost. And then when you finally get it, you wonder why you waited so long!!
LADDERS: 6 weeks ago after at least 5 years of yearning, we finally bought a pair of TALLMAN orchard ladders— those three-legged affairs. We bought a 12 footer and a 16 footer. These ladders are great! They are incredibly stable with a very wide base, and the third leg can be threaded through pretty messy branches to get you right to the fruit! At 29 lbs and 39 lbs respectively, these ladders are very light and easy to handle, although swinging a 16-footer is something else. We'll post a photo or two one of these days.
BARRELS: This past week, 8 nice French oak barrels arrived at the winery! We've had a couple in the past, but have put off more barrels because they cost so much, especially the French oak ones. Many winemakers find them more desirable than US barrels because they use a different species of oak with tighter grain, which produces a more subtle and gradual oaking of the wine.
You know, you can put wine in oak (barrels) or you can put oak (chips, cubes, staves, shavings) in wine. We've done it both ways and.....I really believe there's nothing that replaces a good barrel for aging and giving character to wine. We'll age some of our chokecherry wine in these new barrels and much of our Tongue-Tied red wine.
THE BIG TANK: As we planned for this year's harvest and purchased grapes, we realized we needed a bigger tank for our Tongue-Tied red wine blend. Our largest tanks in the past were 160 gallon tanks, but now we own a 400 gallon tank! (I know, I know. It's just a baby to those big, huge wineries!) We can't wait to fill this monster and enjoy blending.
MACRO BINS: We also purchased four Macro Bins, the staple fermentation tool of larger wineries. These are approx. 4-foot square plastic tanks. Ours are 33 inches high and they are a great way to ferment a lot of juice in one place. In the past, we had 3-4 55-gallon drums fermenting the same wine, and then we'd have to try to blend them together. This way we can ferment up to 200 gallons in one place. The garage is getting crowded, but it sure looks like we're serious about wine-making now!
We'll put up some new photos of our new toys sometime soon. Meanwhile, the crush will begin in a week and we'll be busy as can be for the rest of September. Raise a glass...for our success in the 2012 crush!