Yield per ton
 

I have been pondering the subject of yield per ton of grapes (red wine).
With the following constraints:
1- The goal is highest possible quality
2- Minimum one year in barrel (evaporation)

What is your expected case yield per ton of grapes?
Would you expect major differences among different varietals?
If you expect differences, which varietals do you expect to yield more and
which do you expect to yield less?
E

Yield per ton
 

"Emilio Castelli" > wrote in message ...
I have been pondering the subject of yield per ton of grapes (red wine).
With the following constraints:
1- The goal is highest possible quality
2- Minimum one year in barrel (evaporation)

What is your expected case yield per ton of grapes?
Would you expect major differences among different varietals?
If you expect differences, which varietals do you expect to yield more and
which do you expect to yield less?
E

There are so many variables that I do not know if anyone can answer your question without knowing where you are, what varieties commonly grow in your area etc. I suggest you check with locals who grow grapes in your area or your local agriculture office.

Yield per ton
 

140-160 gal/ton?

Yield per ton
 

Emilio Castelli wrote:
> I have been pondering the subject of yield per ton of grapes (red wine).
> With the following constraints:
> 1- The goal is highest possible quality
> 2- Minimum one year in barrel (evaporation)
>
> What is your expected case yield per ton of grapes?
> Would you expect major differences among different varietals?
> If you expect differences, which varietals do you expect to yield more and
> which do you expect to yield less?
> E

Highest quality?

-Use cluster thinning techniques to reduce yeild to no more than 4
tons/acre
-Use fungicides to limit rot.
-Pick off all asian multi-colored lady beetles before the crush.
-Don't try to squeeze every last drop of juice out of the grapes.
-Use sulphites.

Yield? 1 gallon of wine per 10-12 lbs of grapes. You get to do the
math on tons/cases.

Evaporation?

None in stainless. But you will always have racking/sediment losses.

Yield per ton
 

I don't do that well, it's more like 13 - 14 pounds per gallon for me
at best. I don't press heavy though. I have seen 140 -165 gallons per
ton quoted.

Joe

> Yield? 1 gallon of wine per 10-12 lbs of grapes. You get to do the
> math on tons/cases.

Yield per ton
 

Joe Sallustio wrote:
> I don't do that well, it's more like 13 - 14 pounds per gallon for me
> at best. I don't press heavy though. I have seen 140 -165 gallons per
> ton quoted.
>
> Joe
>
> > Yield? 1 gallon of wine per 10-12 lbs of grapes. You get to do the
> > math on tons/cases.

I know the little merlot grapes don't yield as well.

Yield per ton
 

From my experience Merlot yields more than Cabernet Sauvignon.

For me, the rule of thumb is it takes 12.5 lbs of grapes to make a gallon of red wine or in other words 100 pounds will yield 8 gallons of wine.
> wrote in message oups.com...

Joe Sallustio wrote:
> I don't do that well, it's more like 13 - 14 pounds per gallon for me
> at best. I don't press heavy though. I have seen 140 -165 gallons per
> ton quoted.
>
> Joe
>
> > Yield? 1 gallon of wine per 10-12 lbs of grapes. You get to do the
> > math on tons/cases.

I know the little merlot grapes don't yield as well.

Yield per ton
 

The standards in the industry are about 165 gallons per ton of red
wine and about 150-160 for whites. Wine in barrels lose about 15% by
volume. If one has very high humidity - caves - evaporation can be
as low as 3-4 %.

Jerry

> wrote in message
oups.com...
>
> Emilio Castelli wrote:
>> I have been pondering the subject of yield per ton of grapes (red
>> wine).
>> With the following constraints:
>> 1- The goal is highest possible quality
>> 2- Minimum one year in barrel (evaporation)
>>
>> What is your expected case yield per ton of grapes?
>> Would you expect major differences among different varietals?
>> If you expect differences, which varietals do you expect to yield
>> more and
>> which do you expect to yield less?
>> E
>
> Highest quality?
>
> -Use cluster thinning techniques to reduce yeild to no more than 4
> tons/acre
> -Use fungicides to limit rot.
> -Pick off all asian multi-colored lady beetles before the crush.
> -Don't try to squeeze every last drop of juice out of the grapes.
> -Use sulphites.
>
> Yield? 1 gallon of wine per 10-12 lbs of grapes. You get to do the
> math on tons/cases.
>
> Evaporation?
>
> None in stainless. But you will always have racking/sediment
> losses.
>