I've been lurking for a while now and have decided that you guys are a
knowledgeable bunch when it comes to wines and winemaking.
So, I'd like to ask your advice about a new business my friend and I are
starting: a u-vin, in a small community on the BC coast (Canada). I'm
assuming many of you are familiar with this type of facility (if you're not,
I'm happy to explain), so I wonder...

1. What have you seen that you dislike in u-vin operations?
2. What would you say are must-have features?
3. What times of days/days a week would be most convenient for you to bottle
a batch of wine?
4. Any other suggestions or comments?

Thank you in advance for your response, and I look forward to reading your
replies. They will be taken under the most serious consideration because,
quite simply, we don't really have anyone else to ask. Our suppliers only
want to sell us the most expensive equipment and our competitors have no
reason to want us to produce and excellent product in a great environment.