Peter - this may not be too bad - how much sulfite did you add to each carboy? The rule of thumb is to add .33 grams per gallon of must before you start fermentation or about 1.5 - 2.0 grams per 5 or 6 gallon carboy. If you added way much more sulfite to the 3 carboys and nothing to the other 35 gallons, then you should try to balance all of this out. It really depends on how much sulfite you added to the 3 carboys. If you added a huge amount then it might be best to find a big vat or Brute garbage vat and blend everything together. Without knowing exactly how much you added it is difficult to give you precise guidance. Ed

@@EdwardWagner-bz1zb ty for the reply! We were supposed to do .5 of yeast ounce per 5 gallons. The carboy had about 12 gallons in it. We (I) added the 1.1 ounces of sulfite instead of the yeast. I wanted to throw up when I found out what I did

Ahmet - thank you very much. Ed

I suspect you may not be in the US? I can provide you with some companies in the US but if you are on a different continent I suggest trying any of the wine equipment companies that you can visit or maybe better look for a used press. My press is a 30 liter press but there are smaller and larger ones. Good Luck Ed

Robert - thanks for following Barnello Winery. I would not recommend feeding the press to animals. There are a lot of tannins and the animals might have a negative reaction. Ed

Stark Music - thanks for following Barnello Winery and our videos. Your question is a good one but the answer depends upon whether you are making white or red wine. this is because with white grapes the typical process is to crush/destem and immediately press and then start fermentation. At that point it is normal to add about 40-50 ppm of sulfite or less (30 ppm) if you plan on malolactic fermentation after primary fermentation. Allow a little head space in your carboy or vat when you start fermentation as the CO2 will protect your wine until fermentation is complete. At that point it is very important to fill your container up completely with an air stop so no air gets in. If however you are making red wine the process is very different. After your crush/destem, you start primary fermentation in a vat with the juice/wine on the skins. It is necessary to only fill your vat or container about 2/3rds full as the CO2 will push up your crushed grapes and you need to push down the forming cap twice a day. At the beginning of fermentation it is important to add about 50 ppm of sulfite to protect against wild yeasts and bacterias. I always have a loosely fitting lid over my vats to prevent excess air to get in as the CO2 that is escaping from the vat prevents air from getting in. Again, once primary fermentation is complete at that time you will need to press your must and at that time you need to put your wine into carboys or vats that you can fill to the top with air stops so no air gets in. The sulfites are meant to protect against wild yeasts and bacterias but after complete fermentation you have to make sure your wine is not in contact to excessive air. Hope this helps. Ed

@@barnellowine8367 Thank you very much for this elaborate insightful answer! Have a good day ~Steven

Thanks for checking in with Barnello Wine and Jessica thanks you too. Ed

Amy - I understand your frustration with this type of press and it appears whoever previously owned this press did not take very good care of it. Here are a couple of thoughts. I have owned my press for over 30 years and all the issued you have stated I have also had. First of all the only alternative to this type of press is a water pressure press and even for the smallest ones they cost over $2000 which is more than I can afford. Instead I take the following steps to keep my wooden press in good shape and here are a couple of suggestions. First, buy a couple of tubes of food grade grease. Use a wire brush to clean off all the rust on the metal threaded bar and apply the food grade grease and run the ratchet head up and down a number of times. Clean it again and apply the grease a second time. Similarly for the red pan - use a steel brush or very light sand paper to get any loose paint off. Clean aggressively with a 10% sulfite solution to sanitize and get all the grit off. Then once again apply the food grade grease over the entire pan. This works really great. And for the wood sidings - similar idea - use fine sand paper over especially the interior, wash off with a garden hose, let dry and apply the grease over all of the interior side of the wood. I know this sounds like a lot of work but what happens is the food grade grease actually acts like a preservative, prevents particles from getting into your juice and is a lot better than buying a new press. Hopefully this helps. No matter what - keep making wine. Cheers Ed

Amy - FYI the lubricant (not grease) that I use is Haynes CIP - Film Sanitary Lubricant as one reference point. Ed

Deborah - you are absolutely correct that the pomace can be an attraction for wild animals. In fact recently I had a coyote around for a few days once I dumped my pomace as it was clear his scat showed grape seeds and some skins. For those that don't have access to a debris yard consider putting in a compost bin or even better use as a fertilizer and hoe or rototill into the ground. I have even had one viewer who makes grappa from the pomace. Thanks for following Barnello Winery - Ed

Bake with it

Paul, After you press your must (must is the crushed grapes which ends up the skins, seeds and juice) you then end up with just juice and solids which are the heavier parts of the must that come with the pressed juice. Once you have pressed the must you need to let the solids settle in your vessel - this could be a glass carboy or food grade plastic vat or even an oak barrel. What happens over a few days is most of the solids settle to the bottom of the vessel and the juice starts to get clearer. It is then appropriate to rack (pump) off the clearer wine to a new vessel and discard what is left which is called the "gross lees". It is then time to let your wine start to age. Remember, the pressing of red grapes is after the primary fermentation has already been completed. Hopefully this helps. Ed

@@barnellowine8367 Thank you very much.

Crtomir - great comments. This idea would not be practical for my operation as we are processing about 6000 pounds of different grapes this year but I love the idea and especially like your conversion to a hydraulic press. Thanks for following Barnello Winery. Ed

Thank you for the kind comment about our vineyard. Our spacing between each vine is 6 feet (2 M) which allows 3 feet on each side of the trunk of the vines which gives us about 6-8 spurs on each cordon (arm). Our spacing between rows is 8 feet which allows for mowing. Also, our trellis system is a double wire vertical trellis system which allows us to move our wires up to train our canes to grow vertically so we have good sunlight to our grapes and also makes it easier for harvest. Thanks for following Barnello Winery. Ed

@@barnellowine8367 Thank you very much!! Can you recommend me a clone? chardonnay !!!

@@user-yv1lf3xs8e There are over 80 Chardonnay clones and it depends on where you live and what your climate is. My Chardonnay clone is #95 which is one of the original clones from Burgundy, France. Search: winemag.com/2020/05/04chardonnay-clones-matter/ which is a very good article for you to help decide the best clone for you. Good Luck Ed

Gia do - thanks for checking us out. You might be interested to know my 2020 Sangiovese (a wonderful Italian wine) recently won a. gold Medal in an International competition. We did a 5 day cold soak and a 6 day fermentation and aged in French oak for 18 months. A true wonderful wine that originated from the Tuscany region of Italy which I love. Cheers Ed Wagner Owner Barnello Winery

Thanks for following us at Barnello Winery. My press is 35 L. Happy wine making. Ed Wagner Owner

@@barnellowine8367 Thank you very much!! for your reply!! you are great!! I wish you the best!!! health!! love!! and good producers!!

David - I loved your story about you and your Dad. I lost mine also a few years ago and he is with me all the time. Thanks for following my saga and look forward to a few new videos coming soon. Thanks Ed Wagner Barnello

@@barnellowine8367 i will never forget the first year we made wine ...i ordered 1000 pounds of grapes to be delivered I thought my dad knew how to do it from his childhood ......day way were delivered I said ..."what do we do now"....he looked at me and said "the last time i did this I was 18 getting ready to go to world war 2 all I did was open the crates...that's all i know how to do"...... we figured it out on the fly for a moment he was 18 again.

Koloqn - My vineyard is very small. I have approximately 260 Pinot Noir vines and 140 Chardonnay vines. I harvest about 3000 pounds total each year and make about 1000 bottles of wine. If you are thinking about planting your own vineyard be ware that it is a lot of work but if you do your soil preparation is the most critical issue. Thanks for following Barnello. I plan on posting some new videos soon so keep watching. Thanks Ed

Hi Frank - I made this very easily. I cut up 3 each 4”X4” boards about 8-10 inches long and with 3 lag bolts attached to the foot of the legs. This got me up high enough to place standard 5 gallon buckets under neath. I also bought a dolly (4 wheel roller) and put a piece of plywood on it and then put the press on it to move it all around. Hope this helps and our harvest starts tomorrow and keep an eye open for our time lapse video of the life of a grape. Coming soon. Thanks Ed

No doubt it is heavy. The best way to move a press is to completely disassemble it first. take the side walls and ratchet assembly up separately then the best way to handle the steel apparatus is to grab the vertical pole right next to the steel plate/bowl. This is essentially at the center of the weight distribution and tip it horizontally so you can carry it pretty easily. I hope you aren't trying to move it with pressed must? If so clean it our first. Thanks for tuning in and if you have any other questions or issues just sent me a note this way. I don't ever even look at Facebook. Thanks Ed

@@barnellowine8367 Ed thanks... not sure I can post a pic here, but mine is probably from 1920s... Cast Iron. i think it says Mckeeves port PA, i'm in Buffalo, with the sides off and the rachet off, it still weights gotta be 80 pounds or more the nut on the bottom comes off with pipe wrench but the pole doesn't my only hope is the legs can come off.. just the base is plywood, all like a Cast Iron.

@@barnellowine8367 , а сколько вы можете выпить вина за один раз?

Yes - all of our vats are either stainless steel, glass or food grade plastic. Thanks for following Barnello Winery

Tato - the link for the labeling machine (I hope this is what your are asking?) is: Primera.com - my labeling machine is a Primera AP362 which can label both a front and back label. The AP360 labels only one label. Cheers Ed