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.

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.

For my larger requirements, I have a Macrobin, which could probably
handle about 100 gallons of must (although I never have that much). They
come in varying sizes if you need more. You'll need to find a dealer near
you - can't buy direct from the manufacturer. many of the larger ag towns
in the California Central Valley carry them as they are popular with
fruit pickers. MoreWine in Concord also sells them.



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.
>



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