Ratio of grape tonnage to barrel of wine?

[Berry_Crawford]

How many tons of grapes does it take to fill one barrel with wine?

thanks

[john_holdredge]

why in the world would you take beautiful muscat (your other post) and put it in oak?!!!

Steel, baby, steel!

Figure 150 gallons wc white pressed, less than that for reds (we average 135 gals per ton, but dont take a hard press)

[Berry_Crawford]

@john holdredge

why in the world would you take beautiful muscat (your other post) and put it in oak?!!!

Experiment. Thinking of doing oak, steel and dessert. Three seperate wines and see how they turn out.

@john holdredge

Figure 150 gallons wc white pressed, less than that for reds (we average 135 gals per ton, but dont take a hard press)

Thanks. What does WC stand for?

[Bob_Wood]

@Berry Crawford

@john holdredge

why in the world would you take beautiful muscat (your other post) and put it in oak?!!!

Experiment. Thinking of doing oak, steel and dessert. Three seperate wines and see how they turn out.

@john holdredge

Figure 150 gallons wc white pressed, less than that for reds (we average 135 gals per ton, but dont take a hard press)

Thanks. What does WC stand for?

I stayed in a Holiday Inn Express last night. Whole Cluster.

[john_holdredge]

@Berry Crawford

@john holdredge

why in the world would you take beautiful muscat (your other post) and put it in oak?!!!

Experiment. Thinking of doing oak, steel and dessert. Three seperate wines and see how they turn out.

@john holdredge

Figure 150 gallons wc white pressed, less than that for reds (we average 135 gals per ton, but dont take a hard press)

Thanks. What does WC stand for?

Grasshopper- stay within yourself and start with a simple path. Pigs get fat, hogs get slaughtered. And be careful about doing this at home- warmer temps wreak havoc on whites- protein ghosts and the like- unless you can cold stabilize, things can go awry.

BTW- oak and steel are your vessel choices, a dessert wine can be done in either. I’d taste what others have been doing with the fruit from that place and use that as a starting point. But I believe that white wines (especially something sexy like Muscat) should have an oak regimine similar to Vermouth in a Martini- I like to pass the Vermouth bottle by the counter where the martini shaker is resting, and no closer. Keeping your stainless in the same room as oak barrels is enough. Good luck.

[Berry_Crawford]

@john holdredge

And be careful about doing this at home- warmer temps wreak havoc on whites- protein ghosts and the like- unless you can cold stabilize, things can go awry.

OK, fine. You talked me into it. I’ll use your facilities.

Thanks for the input!

[john_holdredge]

@Berry Crawford

@john holdredge

And be careful about doing this at home- warmer temps wreak havoc on whites- protein ghosts and the like- unless you can cold stabilize, things can go awry.

OK, fine. You talked me into it. I’ll use your facilities.

Thanks for the input!

That would be a dangerous move- I LOVE Muscat, so “your” final yields would be about 20 gallons per ton, the rest having “evaporated”!

[E_r_i_k_Klepper]

@john holdredge

@Berry Crawford

@john holdredge

And be careful about doing this at home- warmer temps wreak havoc on whites- protein ghosts and the like- unless you can cold stabilize, things can go awry.

OK, fine. You talked me into it. I’ll use your facilities.

Thanks for the input!

That would be a dangerous move- I LOVE Muscat, so “your” final yields would be about 20 gallons per ton, the rest having “evaporated”!

Known around the barn as the “devil’s share”

[Berry_Crawford]

@john holdredge

That would be a dangerous move- I LOVE Muscat, so “your” final yields would be about 20 gallons per ton, the rest having “evaporated”!

I knew there must have been someone in california besides me who liked muscat.

[john_holdredge]

@Berry Crawford

@john holdredge

That would be a dangerous move- I LOVE Muscat, so “your” final yields would be about 20 gallons per ton, the rest having “evaporated”!

I knew there must have been someone in california besides me who liked muscat.

The first rule of loving Muscat is you dont talk about Muscat.

[William_Segui]

@john holdredge

@Berry Crawford

@john holdredge

That would be a dangerous move- I LOVE Muscat, so “your” final yields would be about 20 gallons per ton, the rest having “evaporated”!

I knew there must have been someone in california besides me who liked muscat.

The first rule of loving Muscat is you dont talk about Muscat.

The second rule of Muscat: No one buys Muscat.

[Berry_Crawford]

@William Segui

The second rule of Muscat: No one buys Muscat.

Lol. Well, people are sheep!

[Simon_Thomas]

@Berry Crawford

How many tons of grapes does it take to fill one barrel with wine?

thanks

One Barrel = 60 gallons - 25 cases or 300 750 ml bottles = 60 tons

[Stewart_Johnson]

A half ton should fill a barrel with enough left over for topping.

[Bob_Wood]

@Simon Thomas

@Berry Crawford

How many tons of grapes does it take to fill one barrel with wine?

thanks

One Barrel = 60 gallons - 25 cases or 300 750 ml bottles = 60 tons

[john_holdredge]

@Simon Thomas

@Berry Crawford

How many tons of grapes does it take to fill one barrel with wine?

thanks

One Barrel = 60 gallons - 25 cases or 300 750 ml bottles = 60 tons

60 tons to fill a barrel of wine??? Dude, you best be checking your calcs…

[Steve_Lemley]

It’s easy and hard to answer your question.

First the long version: Press fractions, grape type, brix harvested, lees program?, stem percentage, red or white, fining or filtering etc. will affect your finished barrel rate.

The short answer: expect under normal conditions to get approx 1000 pounds to one “FINISHED” barrel or 25 cases. That includes top up for the year.

[Ray_Walker]

@john holdredge

@Simon Thomas

@Berry Crawford

How many tons of grapes does it take to fill one barrel with wine?

thanks

One Barrel = 60 gallons - 25 cases or 300 750 ml bottles = 60 tons

60 tons to fill a barrel of wine??? Dude, you best be checking your calcs…

John, you are killing me! Lol.

Berry, that muscat will be awesome in steel. Oak would possibly hide the exotic bits or lie. As for cold stabalizing, and where this may take place I seriously suggest you contact a few local wineries and see if they may be interested in having someone shade a tiny corner of their facility.

You need cleanliness, stable space, room for water to be sprayed when cleaning, low variation of temps etc.

Good luck!