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Paul E. Lehmann

wrote:

> Does anyone have an opinion regarding the
> relative size of the
> primary? I make about 100 gal/.year and this is
> plit into three
> primaries. I would like to go to one primary so
> that I can do 1/3 the
> work and also lessen the variability. It seems
> that when one is done, typically the others are
> at slightly different stages. Not to mention ,
> the temps and fermentation activty throughout
> the process
> varies between the three. Thoughts? I was
> looking for a vessel large
> enough, but I get into the $300 range before
> shipping. This is a little more than I want to
> spend when I already spend $700 on grapes.

I think you are just going to have to spend the
bucks if you want to ferment all at the same
time. Are you sure you want to do this? What is
the capacity of your press?

The reason I ask is that for my purposes I can
ferment 200 lbs of grapes in a 30 gallon
fermentor. My basket press holds 200 pounds.
Therefore it is real convenient to do 200 lb
lots.

You know, when you are doing quality control at
press time ;-) sometimes 200 lbs is all I want to
do (or able to do) at one time.

Of course, for me, also, the varieties I work with
- Merlot, Cabernet Franc and Cabernet Sauvignon
all ripen at different times - about 10 days to
two weeks apart so by the time I ferment and
press the Merlot I am ready to start to ferment
the Cabernet Franc - and finally the Cabernet
Sauvignon.