My new wine tankes are in!!!!
I figured that if I'm not making cheese at the moment, I could at least post why......
Some of you may have seen my wine bottles in the background of my cheese making operations. While the many bottles of wine may have their own aesthetic appeal, its been a real pain in the butt way to make wine. Just racking the wine off the sediment takes all afternoon.
So, I have been looking to upgrade from my 18 glass carboys (bottles) for a while now. After much thought, several discussions, and a couple changes of heart, I have settled on HDPE 'Flex Tanks' (http://flextankusa.com/). I know, it's not stainless, but I had to make some tough choices. Trust me, I agonized over each of them.
What I bought:
(2) 80 gallon Dexter Flextanks.
- Each with the microsample tap,
- 1.5in tri-clamp draining/racking port.
Pictures below are of the tank, and some testing using water, of the racking ports, valves and tubes.
Additionally, some of you may recognize my cheese helpers in the last picture. What is realy funny is looking at those same kids in the gallery (https://cheeseforum.org/Gallery/Pictures/Images/Forum%20Member's%20Cheeses%20&%20Neighbors%20Kids.jpg). My how they have grown.
Wayne, I hear those those work extremely well. Buddy of mine uses them, and I tried last year's chard and riesling and was favorably impressed. He loves his.
Way cool. Here's to bigger batches! Cheers :)
Here is that valve explained....
Wayne - NICE setup. That's a great looking pump. The head looks stainless. I am looking for something food grade like that to transfer whey. Where did you get that one?
Thanks.
The pump came from St. Pats of Texas.
Jet05 Centrifugal Pump (http://stpats.com/pumps.htm)
Its really powerfull and will move a lot of liquid. Its food grade, serviceble, and uses an impeller.
I really like it.
Sailor,
I use a very similar pump for whey and I regret not spending a few extra bucks for one with a clamp on cover to get access to the impeller. Whey can be really sticky. After about 10 times cleaning, I already have a couple stripped screw holes, won't be long before I need to re-tap all the holes.
I have just ordered such a pump, fortunately it will fit the existing motor. As soon as it gets here I'll get pics up.
The clamp is very similar to the clamp on Wayne's very nice valve assembly, big enough to cover the Set screws on the pump pictured.
So, Wayne, it looks like you are gearing up to open a wine and cheese shop?
All of what you do is way (whey?) above my head, but I love the spectrum of members on this forum!
A small peristaltic pump would be perfect because there is no actual contact with the pump parts. So nothing except the tubing itself can clog.
I completely agree with you. I would love to have one.
However, that is no longer "hobby" money for me.
Much bigger bucks than my little pump.
But oh my that would be nice.
There are a LOT of peristaltic pumps on eBay. Many of them are low volume dosing pumps for lab use. Some are larger but might not be as fast as yours. Would still get the job done if you are not in a hurry. I am most concerned about filtering out curds and clogging on the intake side.
Quote from: MrsKK on August 01, 2010, 03:01:01 PM
So, Wayne, it looks like you are gearing up to open a wine and cheese shop?
All of what you do is way (whey?) above my head, but I love the spectrum of members on this forum!
When I retire, I may hang some kind of shingle out front. Right now, I am just practicing.
Congrats on your progress Wayne, but I must say that you really spoiled the "medieval" feel you had going in the dungeon. ;D
WOW! Wayne you never cease to amaze me. Looks like a great setup. I am sure you will enjoy it. Congrats!
Thanks Deb, but this, in part, explains why i have not made cheese in a helluva long time. (too darn long....)
Spending all my time and money really gearing up for this fall's crush.
Well you will definately be all over it this year for the annual trec to the grapes. May be early this year with these cool nights. I think we will have an early frost this year.
More toys arrived today....
This is my graper crusher/destemmer. Arriving today, about 3 weeks from crush...
Again, more reasons why i have not been making cheese lately...
Congratulations! The main difference between a man and a boy is the cost of his toys. ;)
I watched one of those work a couple weeks ago - very cool. I had helped friends with the very first harvest of their small vineyard. They got about 3 garbage cans full of grapes. They took their grapes to a small 'backyard' wine-maker who has a crusher like yours. He has all the tools and the know-how to make wine for people who have grapes but cant or dont want to make it themselves. Sure beats crushing them with your feet - which us kids did when dad was making his wine. ;D
As always very impressive toys Wayne! Going to do a video of that muncher?
Whoa! Looks like you're getting serious.
I will do a video, perhaps sooner than expected.
Its not running right, and I need to make a short video for the repair guys.
It bangs and bounces something fierce...
I may have to return it... :(
(I've been waiting since Feb for this.....)
sniff ...
Is it the Italian one, Wayne? That one's tricky and has sharp corners everywhere.
That's the one.
(Is there anything you don't know?)
;)
Ahh...the look of new brewing equipment! Very impressive. I'm at the several-carboy scale, but don't think I'll ever make that next leap...they look like water-heaters!
Really all I want to do, it make enough wine to fill a single bordeaux-style oak barrel every year.
One barrel.
The tanks are only there for initial settling, long term storage, and to store any remaining "topping off" wine.
My 2008 is now coming around and it tastes wonderful.
Gee Wayne to sorry to hear the new grape muncher isn't misbehaving. Maybe Linux can figure it out for you. I am anxiously waiting for the new wine video. This should be inspirational!
Quote(Is there anything you don't know?)
How many times have I wondered this same thing?
LOL you guys. I'm just a normal guy who likes his beer, wine, cheese, and bread. :) Wayne, I help one of my friends with crush and he got the same one. Said it shipped with something either overtightened or too loose and he had to tune it up before it worked properly. I'll send him an e-mail and ask, or will ask him in a few weeks when he does his chard.
Wayne, my friend said:
"Biggest thing is to make sure the basket is seated properly such that it is not being struck by the destemmer paddles."
And that if it's making noise, might be defective or be damaged from shipping. Hope you can get it running.
About a 4 minute tour of the crusher and its defects..
WE273SPREBOOK Italian Crusher Destemmer (http://www.youtube.com/watch?v=HxnowVxVqmY#ws)
Ouch that doesn't look good. Very kewl looking machine though. Does it come with a warrentee?
I am in the process of working with the reseller, Morewine. (http://morewinemaking.com/view_product/19580/103037/Italian_Crusher_Destemmer_-_Motorized_All_Stainless).
They are doing what they can right now. I have no complaints with them...
Just an unfortunate situation.
Morewine has agreed to take this unit back. But due the the looming crush dates, I am going to be forced to try and make this work this year, but they will take this back and give me full credit to another machine.. Bottom line is that I will need this to work.
Morewine deserves some credit for working with me on this.
Wayne, what if you:
1) Took off the cover and expose the gears to prevent them from being damaged from metal-metal scraping
2) cut or adjusted the paddles so they are not hitting the basket
3) Took out the rubber rollers and banged in those loose pieces of metal so they are not cutting into the rubber.
Maybe some of those would help. The paddle issue is rather serious, seems to be a poor fit from under or oversized parts. Maybe if you saw where it's hitting you could reshape the basket or reshape the paddles? On the rubber issue, maybe after the metal cuts into it, it will stop eating away at the rubber?
Bummer, hope you can get it resolved.
I am leary about the running it with gears and chain drives exposed. That is finger/hair/clothing level crocodile teeth that i'm afraind will bite someone. If it were just me, I might, but crush day is kinda festive in the Harris garage, and as such, i will probably have neighbors and kids around. Since the whole unit is going back, I'm not as concerned about damage to the unit. Am a bit concerned about the power loss due to the rubbing.
I will be banging the on basket to stop the clanking. There seems to be one paddle that sticks out more than others, I will see if I can use some wood and a mallet to "adjust" the basket. or, i might get out the angle grinder to "adjust" the paddle.
The sheet metal has been pushed back from the rollers. and no longer rubs. But as you can see the damage was done. I will be cleaning up the scraps and pray the roller distance is right. (Actually, I may spend a bit of time making dang sure the roller distance is set right.)
I will be sending this unit back and getting the next version up (http://morewinepro.com/view_product/19584//Motorized_Destemmer_Only_W_Screw_Feed_Must_Pump). Its a destemmer only. Any thoughts on that model?
Update..
2010 on left, 2009 on right.
Both are Alexander Valley California Cabernet.
Wayne, that destemmer works pretty well, from what I have heard. Still not exactly large scale pro quality, but better. Vintage is looking great! How's the green wine?
The 2010 is great. Coming along great. All numbers look good.
Bit concerned with the 2009 however. Its developed an off flavor. Concerned about acetobacter, or some other infection. I may have lost the 2009. Holding out hope. May send a sample to Scottlabs.
I turned that crusher in. I returned it. I now have a new WE286 from MoreWine on order for 2011.
QuoteConcerned about acetobacter, or some other infection
What kind of off aromas?
Did you maintain proper free so2 levels?
Was the wine not toped up for an extended peried of time?
Acetobacter doesnt grow without oxygen and it tends to not like so2.
Brett however is resistant to everything,usually grows anerobicly and once the wine is infected its a goner,maximum legal does of so2 cant harm it.
I would send the sample off to Scott. At the worst, you'll find out what it is and then be able to detect it next time. And, at best, maybe it's fixable.
How does it taste?
Pam