Wine Time Factory for Friends

Wine Time Factory for Friends
A home-based winemaking hobby with professional enhancements

Wine Time Factory for Friends Photos

Wine Time Factory for Friends Entrance

Entrance to the grotto

Wine Time Factory for Friends Production Floor
Production Floor

Wine Time Factory for Friends Primary Fermentation Preparation
Primary Fermentation Preparation

Wine Time Factory for Friends Primary Fermentation Area
Primary Fermentation Area

Wine Time Factory for Friends Filling Station
Wine Filling Station

The next stage is S2 and is the stabilization, degassing and clearing stage, Some kits (RJS - ??) do a 2 part stabilization, degassing and clearing with the clearing activity following the degassing by 1 or 2 days. The purpose of this stage is to slow down and stop yeast activity. Because of the alcohol content of the must the yeast activity will be very slow, but could erupt at any time if that alcohol content dropped below say 9%. Because the yeast has been converting sugar into equal parts CO2 and alcohol, there is a considerable amount of dissolved CO2 in the wine must. The order to get the CO2 out of the solution is not important but it must be done, or the clearing process will be very difficult. If the wine has come through S1, it will be in a plastic carboy. If it come directly from P, then it will be in a plastic primary fermentor. In any case, and with the exception of the ??? kits, I rack the S1 must into another primary fermentor and proceed to degas it using the drill attached to a paint stirrer. About 3 minutes of this normally produces a lot of gas. Adding the KMS and sorbate will further reduce the yeast activity and they will continue to collect in the bottom of the carboys. I then add the Keiselol , followed by the Chitosan, mixing it thoroughly between. The next stage is to transfer this back to a glass, not plastic carboy. Using the vacuum pump, I set up the vacuum to maximum (.95 on the gauge) using the adjustment valve , and transfer about half of the must from the primary fermentor to the glass. I can’t use the plastic carboy because the vacuum collapses the sides. This generates a lot of foam normally, especially with the South African kits for some reason.

The next phase is bottling B. WTF3 offers three styles of bottling: standard gravity with a bottling wand, using the Buo Vino pressure pump, or using a vacuum bottling technique. My preference is the vacuum technique since it also removes any unwanted gas that has survived this far, or may have been produced by a couple of errant yeast bodies.

I normally filter white wines, unless there is some indication that there is no sediment in the glass carboy, If I have bulk aged a red or white wine kit for longer than 3 months, then I will filter it prior to bottling.

Wine Time Factory for Friends Vacuum Filling Equipment
Vacuum Filling Equipment

The vacuum bottling technique will be the subject to video clip on this website.

Wine Time Factory for Friends Vacuum Pressure
Vacuum Pressure

I then back the vacuum off to about .4, the foam collapses and the rate of filling also slows a little bit. I normally get about 6 inches of foam that gets sucked into the safety bottle. Depending on the volume and how much room there is left in the glass carboy, I will even transfer the residual foam from the primary fermentor. The foam eventually collapses back into liquid. After the liquid transfer is complete, and before I top up the glass, I put the filled carboy under maximum vacuum for about 10 minutes using one of the orange caps. Initially there is considerable gas still being extracted from the liquid but eventually both the foam and bubbles disappear. I top up, add the fermentation lock and set the glass carboy aside for normally 14-21 days, depending on the kit. Some kits suggest another racking just before the bottling phase. This would be S3. If called for I again do a vacuum transfer and put the resultant transferred wine under vacuum for about 10 minutes.

Wine Time Factory for Friends Initial Wine Storage
Initial Wine Storage

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Current Production Schedule for WTF3

Bunch of Grapes

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The Wine Time Factory for Friends has the capacity for a combination of 20 glass/plastic carboys, and 7 primary fermenting buckets. Wine production is managed by stages: The first stage – primary fermentation - normally last 6-10 days and is done either in one of the five 35 liter plastic primary fermentors, with the capacity levels marked on the sides, or in one of the two 55 liter white plastic garbage pails. The primaries are covered with a food grade plastic sheet and secured with a couple of bungee cords. This allows the top of the must to be observed, and makes any punch down of the red wine must easy. The primary normally takes about 8 days. With all the carboys and primary fermenters used, it gets a bit crowded. The WTF3 works best at about 4 primaries and 10 secondaries underway. This translates into about 60 kits per year.

The next stage is Secondary 1 or S1. this is normally done after the SG of the primaries reaches .998 or better and normally takes about 6-10 days depending on the temperature. As a side note, all primary fermentation is done with the primary carboys on the floor. Because the floor has electric in-floor heating in a couple of areas, the must temperature is maintained at a minimum of 64 deg F. In the winter time, the air temperature can drop to 60 deg F, but the floor stays at 64. When I turn floor heat off, the whole WTF3 drops to 60 deg or less. Perfect for wine storage and aging. The purpose of S1 is to take the wine must off the major lees as soon as possible to reduce the risk of any yeast spoilage . I normally transfer the wine in the primary carboy to a plastic 23 l carboy using the auto- siphon hose, leaving the residual in the primary. Some wine kits (Wine Kitz) skip the S1 stage. This stage normally lasts for 10 days or until all fermentation has stopped and the SG stabilized, normally around .992 but depends on the kit. Some of the kit instructions come with target SG’s depending on the varietal.