<![CDATA[New World Winery Equipment, LLC - Enotools Blog]]>Thu, 17 May 2012 12:18:04 -0800Weebly<![CDATA[Co- Inoculation]]>Thu, 17 May 2012 10:51:03 -0800http://www.enotools.com/2/post/2012/05/co-inoculation.html We think co-inoculation is great: it saves time, energy, sleepless nights for winemakers, etc. The ML can be done a few weeks after primary, so you have less samples and analysis to make, less time to heat tanks / barrel room, and you can sulfur and stabilize your wine earlier. This technique however has risks, and it should be done properly. In particular, it is not the solution when people always have ML issue: it means that something is not optimal in their existing process, and this should be looked for and resolved before trying co-inoculation. Oxygen and temperature management are of the highest importance. Below is a link for more  information on this technique.
You can basically add bacteria either 1-2 days after beginning of fermentation (early co-inoculation), or around 0 Brix (late co-inoculation), but adding bacteria in the middle of AF is the worst time. Late  co-inoculation is a little safer because you can see if the fermentation curve looks good, and add bacteria. If the ferment is going to be sluggish, you should avoid adding ML bacteria then. Take care of yeasts first, before adding other microbes.

Download the Handbook for Co- Inoculation here.

Click Here to Download the Co- Inoculation Handbook
]]><![CDATA[Choosing a Wine Closure]]>Wed, 04 Apr 2012 08:08:52 -0800http://www.enotools.com/2/post/2012/04/choosing-a-wine-closure.htmlBuds have broken almost everywhere thanks to Mother Nature's new sense of timing. And you may not be thinking of corks.

It looks like we will be about one month early for harvest everywhere. This is troubling and worrisome for a lot of reasons. People who have shoveled snow on Mother's Day are especially nervous.

Being a winemaker/ GM/ Vineyard Owner has to be the most romantic way (short of parenthood and marriage) to completely stress yourself out that I can imagine. So without adding to your stress by mentioning all of the potential challenges involved between here and harvest, I would like to mention a point about winemaking that seems to warrant attention.

Once the grapes have been picked, several things could potentially go wrong. Power failures, stuck fermentation, spontaneous re-fermentation, stuck ML, spontaneous ML, and a whole host of microbial/ sanitation/ filtration/ oxidation/ reduction/Murphy's Law- related assaults on your wine can happen, right? I am not a winemaker by commercial standards. But isn't it mildly stressful to preserve and express the excellence that you strive for in the vineyard? I have been told that great wine is made in the vineyard and bad wine is made in the cellar.

It just occurred to me today that the closure is the last and final thing (under your watch) that can go wrong. It is the last means of protecting the wine and trying to make sure that it gets to the consumer in good form.

The Good News:
Buy your wine closures from a large, reputable, progressive, green, quality- minded cork company like Amorim and you will have one less reason to worry. Nobody has a monopoly on all of the good ideas. Amorim spend a ton of money on R&D and quality control for your wine closures every year. Take advantage of our training and their expertise. We will do whatever it takes for you to feel comfortable knowing that you have done what constitutes best efforts in putting your wines on predictable path for aging. We have a closure for every wine at every price.

Call us! We'll take one more source of stress off the list.

]]><![CDATA[Whistler. The World's oldest cork tree.]]>Mon, 19 Mar 2012 08:51:02 -0800http://www.enotools.com/2/post/2012/03/whistler-the-worlds-oldest-cork-tree.htmlRead about the world's oldest cork tree here.

http://www.corkfacts.com/contpges/whismain.htm


]]><![CDATA[American Oak Barrels $335]]>Mon, 05 Mar 2012 06:59:15 -0800http://www.enotools.com/2/post/2012/03/american-oak-barrels-335.htmlAlong with our excellent French Oak wine barrels from Tonnellerie Remond, we are now offering American Oak wine Barrels from A&K cooperage. We ship from Missouri and start with a $13.00 shipping credit at the cooperage. New equipment, new toasting, same old name in Missouri. A&K.
]]><![CDATA[LAFFORT COMES TO MISSOURI]]>Thu, 01 Mar 2012 09:11:14 -0800http://www.enotools.com/2/post/2012/03/laffort-comes-to-missouri.htmlhttp://www.laffort.com/en

The name you know for yeast, tannin, and bacteria has joined the list of excellent manufacturers available from New World Winery Equipment!

We will have stock in Missouri very soon.

]]><![CDATA[New Mobile Bottling Line in Missouri!!!!]]>Wed, 15 Feb 2012 11:36:55 -0800http://www.enotools.com/2/post/2012/02/new-mobile-bottling-line-in-missouri.htmlGreat news for folks in Missouri who need mobile bottling:

I did a walk- through of the new, state of the art, mobile bottling line based out of Missouri at the Midwest Wine Conference last week. I've done enough time with capsules, bottles, and corks to know that this guy has everything you need to have the job done right.

Brent Baker
Old Woolam Custom Bottling
3207 Hwy P
Owensville, MO 65066
573-690-0144

www.oldwoolamcustombottling.com
]]><![CDATA[A Technical Reason to Avoid Used Barrel Racks ]]>Fri, 18 Nov 2011 11:02:14 -0800http://www.enotools.com/2/post/2011/11/a-technical-reason-to-avoid-used-barrel-racks.html We sometimes hear vendors selling a refurbished barrel racks as “almost like new and at a much lower cost” than new barrel racks. In the case of a re  powder coated product this is really not the case.

  Western Square build a virgin steel barrel rack from scratch that is sent through a five stage conveyorized wash and coat system. The first thing done in this system is to remove all potential contaminants present. These contaminants can be oils, soils, metal fines and even some fresh or blush rust.

After cleaning the barrel rack, an iron phosphate coating is applied and cured at a temperature of four hundred degrees. The phosphate coating is critical to endurance and performance since it acts as a sacrificial coating protecting the base metal. Powder coated barrel racks are prettier longer than painted barrel racks. Since a powder coat finish is organic, it will breathe. When a pin hole appears, any moisture will find its way to and through that pin hole. Without the iron phosphate coating under the powder coating, corrosion forms and will creep. This  condition is called filiform corrosion. Visible rust on painted barrel racks still happens faster. Simply put this is a form of corrosion that will migrate under the powder coating and ultimately you will have a delamination or lifting of the powder coating, displaying rust.

With a refurbished product the procedure is most commonly to remove the existing powder coat using sand blasting or other blasting methods and re apply powder without the iron phosphate pre treatment system. You are then faced with a product that may look good, but hides the corrosion that will ultimately lead to  premature failure. And anyone who has ever sanded away rust and re- painted steel can tell you that rust never goes away.

A re coated product is not the same quality as new and will display signs of corrosion much quicker than new. There is also the question as to how much metal fatigue is being hidden with a new finish. It would seem that replacing a barrel rack with a new one is a better strategy than the false economy of saving a couple of dollars now and perhaps paying much more at a later date.  

]]><![CDATA[Screw Caps VS. Corks]]>Wed, 16 Nov 2011 09:23:55 -0800http://www.enotools.com/2/post/2011/11/screw-caps-vs-corks.html I am approaching this topic from the standpoint of the guy who really appreciates your business in corks (And machines. And barrels.).  I assume that my audience are commercial wine producers. I am not posting this to entertain anyone who blogs for a living. This is meant for the eyes of my customers who may be considering a switch to screw caps. You might imagine me extremely brand faithful to Amorim and emotionally, professionally, and intellectually convinced that natural cork based products are absolutely the way to go for wines sold in bottles.

We test our lots and bales of corks for TCA in Napa to ensure that quality has not changed in shipping. Test results from an independent lab are available with samples on every order.

FACTS:

1.      60% of the wine sold in America is still under cork. This number is increasing. (Nielsen)

2.      Wines sealed with corks are still gaining market share.  (Nielsen)

3.      More of the higher priced wines experiencing sales increases in the last 12 months are sealed with corks. (Nielsen)

4.      Wineries who switched closures in the last 12 months were more often switching back to corks. (Nielsen)

5.      There are still unanswered questions about aging, sulfur, copper, and reduction under a screw cap. Illegal levels of copper may prevent reduction?  

Cork has the advantage:

1.      Score one for Corks- Market Perception/ Perception of Quality. Especially true for any wine more expensive than $5.00 that is not from Napa. Why add scrutiny to a wine already price- suspect due to state of origin? I know you make great wine. Would a buyer who has never been to the winery know that? Would a screw cap decrease the odds for the benefit of the doubt?

2.      The obvious IF>THEN here is, “Can you ever raise your price once the product changes to screw caps?”

3.      Cork is a synonym for Sustainability

4.      Corks, offer Recyclability

5.      Corks= less Environmental Impact in general.

           a.      Lower carbon footprint (one ton of aluminum equals FOUR tons of carbon)

           b.      Less energy consumption during manufacturing

           c.      Less water used during manufacturing

6.      The cork tree lives.

7.       Price or Cost of natural cork based closures can be as high or low as you would imagine. I can beat the price, purpose, a


Environmental compliance in the country of origin of the aluminum is a step I dare not take in my argument. But we might discover that certain manufacturers are trashing the earth and not careful about what they are selling or how they make it.  http://www.cbc.ca/news/technology/story/2010/10/07/f-red-mud-bauxite-aluminum.html

]]><![CDATA[You Deserve It!]]>Mon, 10 Oct 2011 14:40:29 -0800http://www.enotools.com/2/post/2011/10/you-deserve-it.htmlThe right hand side of the winemaking country deserves great quality, service, and support from its vendors, too.

Too often, I am told a story by a customer that sickens, no mortifies me when I imagine what the repercussions would be for that vendor if he or she were located in Napa. My suspicion is that a customer service horror- story would travel up route 29 or the Silverado Trail so fast that no reasonable winemaker would ever buy from that person again.

OK, maybe it does happen out there, too. But isn't it logical that the lower density of wineries in a vast area like the eastern 40% of the U.S. makes it easier for a winery equipment, tank, cork, barrel, etc. scheister to keep going? I have heard the detailed descriptions of the challenges in viticulture and enology all over our territory for almost a decade now. It has become very clear that you wine producers in the East work harder for less at the end of the day and face more obstacles.

I look at it like its our duty as suppliers to make doing your job and doing business as painless as possible. I am personally and professionally committed to being better at representing and supporting all of the inputs to commercial wine manufacturing that we offer than the next guy. I hope I deliver on that philosophy from time to time.

"Reputation is not a thing that is earned by telling someone what you are going to do." -Henry Ford  ]]><![CDATA[Michigan Wine]]>Thu, 06 Oct 2011 10:37:39 -0800http://www.enotools.com/2/post/2011/10/michigan-wine.htmlOK, I admit it: I was born in the Finger Lakes and for years thought that Riesling and Labatt's Blue were the only things worth drinking when the occasion called for stuff harder than milk. And my career selling equipment to commercial wineries has been one filled with luck, satisfaction, and hard work. I have been busy in a good way everywhere but Michigan.

Long story short, some 25 years later, I finally got around to some of the Leelanau Peninsula, Old Mission Peninsula, and Southwest Michigan wineries this week. Wow! The scenery, the people, and the wines are worth the trip.

Cool climate be damned! These wines are serious. Great Riesling, Pinot Gris/ Grigio, Chardonnay, and Pinot Noir.
What a great place for some Remond Barrels, Carlsen Equipment, Waukeshas, etc. The wineries we visited are keen to making quality wines and will probably just get better as they go.

I just wanted to say thank you to all you Michigan winemakers who took the time to make Sean Turner and me feel welcome.

See you on the Crushpad!

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