The winemaker at the winery I’m working for is a freak for barrel fermentation. I’ve never done it before, so I’m looking forward to checking it out. That said – is there is bigger PITa than pulling those F$%%^g nails out of the hoops? What am I missing other than patience and sleep?
It sucks taking them apart. Putting them back together again sucks as well.
Just make sure when punching down, you don’t use your hand. I did that once and took a wood splinter under my fingernail…pain.
This is fantastic knowledge. Consider it passed down. Thanks!
I’ve been told you can order barrels w/ one head out, though I haven’t done so… would save some portion of the labor.
What can you put in a barrel, about 400lbs? 450 at the very outside?
I’ve filled to 475lbs. with no problems (i.e. overflowing during fermentation- but temperature is a factor there, as well). I like the cap management of higher fill weights(more submersion)- at least when working horizontally (i.e. OXOline). The resulting higher wine yields per barrel are also nice, because it is an extremely labor intensive endeavor.