Dont be confused. You still need two pumps in your winery. Just about every operation either does or will. for a second pump, we offer the Yamada series of air- operated diaphragm pumps. These are the most cost- effective and maintenance free pumps in the world. These cost less than the former low- budget leader impeller pumps. Food grade, brick simple and no sparks. This pump is even good in distilling.
But back to the Waukesha:
"First the earth cooled. Then the dinosaurs came; But they all died because they were fat. Then came the ice age. Brrrrrrr."- Airplane
The Alpha and Omega in the single most versatile and gentle and powerful pump in the wine industry is the Waukesha. When coupled to our must sump (about $6,000), it serves as the strongest AND gentlest must pumping system in the world. I personally have seen North Fork Merlot fruit pumped through a 50', 3" hose (up 12 feet also) and the Waukesha- pumped must exiting that hose was as unharmed as the just- destemmed and lightly crushed merlot wine grapes that just fell out of the destemmer- crusher. Ask tom Burns at Boordy Vineyards in Maryland. When he switched to our system, he "definitely noticed lower solids..". That does not happen with rough pumps.
When processing white wines:
Pumping crushed whites directly to the press with our system is a breeze. If your press has axial feed, all the better. Pump the whites into the press and use your Yamada to drain the press pan.
The Waukesha starts to really shine. "The only (transfer) pump in the industry that does not harm overall wine quality is the Waukesha." Chris wirth, Hunt Country Vineyards. Riaan Rousso at Lovingston Winery in Virginia handles his harvest with gravity and bins, but he uses his Waukesha to transfer wine.
If you could bottle, filter (NOT DE), transfer, top barrels, and pumpover with the same, excellent pump, wouldn't you? I would. And I will.
See pumps here: http://www.enotools.com/pumps.html