Apologies that this post is a day late. And to be honest it’s not finished. But here is the start of a winery equipment glossary. Great for those moments you find yourself in a winery and need to grab a reducer….
Plenty more to add to this, just gotta sneak around for more pics.
Tank tasting valve. Make sure this is closed before the juice starts being pumped to the tank.
Valve. Usually 2 inch or 3 inch. Great to have closed when you don’t want things leaking out…
The white hoola hoop thing is a gasket. They go around the door or the tank.
A padfilter. It helps remove the solids from wine and kind of looks like an accordion.
A variety of gasses.
Impella pump. There are a variety of these but the good thing about this one is that it doesn’t need priming. So it just goes. Amazing.
Juice come through the destemmer and crusher to the must pump.
Auger. It helps move the grapes from the receival bin to the destemmer and crusher.
Destemmer. Great for removing the stems of grapes.
Vertical press. Used for Pinot Noir.
Lines that help the juice get to the right tank.
Wonderful Wither Hills workers plunging Pinot
Open top fermenter. Often used for Pinot Noir.
Oak barrique. This holds 225L
Dry ice maker. Such an awesome piece of equipment. We should really open a cocktail bar.
Rotary Drum Vacuum. Used to separate the juice from the lees and reduce waste.
Conveyor belt. Used to get rid of the grape skins.