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Now that the cap has fallen, we are ready to separate the fermented juice
from the skins and seeds. We use a traditional mechanical press.
Brian and Jack pump the holding solution out of the barrels, preparing them for
the wine. After the holding solution is pumped out, we roll the barrels over so
that the bung hole is down allowing the remaining liquid to drain out.
Close up view of the "bulldog pup" pump. It pressurizes the
barrel with Nitrogen (or in this case air) and this pushes the liquid out of the
big hose.
Neil's taking care of business. The business end of the big hose.
After pouring the contents of the more than three primary fermenters through the
press (which uses the skins as filter medium), me begin pressing. If you
look carefully where Neil is pointing you can see the wine flowing out.
After pressing it down as much as we dare, we unhook the sides of the
press...
This exposes the compressed skins and seeds. Sort of looks like a cake
doesn't it.
Then we use a pitch fork to get that stuff out of there...
Now we clean up...
Barrels #1 and #2.
Barrels #3 and #4.
And barrel #5
This barrel is too full... There's wine up the stem of the
fermentation lock.
The motley crew (except John who took the pictures). Isn't that a
wonderful color that the tops of the press took on?
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