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What’s New at ENOTOOLS

News, straight talk and the occasional rant from Joe Lutomske, since 2009.

Pumping Must? A Waukesha Is a MUST.

With an established name like Waukesha, you stir a certain type of notion in a winemaker's mind. It's a workhorse pump. It's a "do-all" pump. It's the most popular piece of equipment in the cellar; Like the vineyard manager has a favorite tractor.

In my experience, the reaction from those familiar is an automatic assumption that we are talking about "those Carlsen pumps" (and we are), or as if we are referring to one of our customers' family members.

The pump itself is self- priming, induces very little dissolved oxygen into the process, and is capable of 90 PSI at 1 RPM. This pump has a remote stop/ start, forward and reverse, and can easily move product against the pressure of tall tanks. This pump can be used for filtration, juice/ wine transfer, pumpovers, delestage, and bottling. Stop, start, forward, reverse, and variable speed are standard. They can run on three phase or single phase.

And with the help of a sump, it moves must virtually unharmed.
According to a study performed in Sonoma by a very well known and successful Winemaker some years ago, when you couple the detachable sump to the Waukesha 130 universal wine/ must pump, you have the gentlest must pumping system available. The phrase that pays is "The only thing gentler is a bucket". We had the fewest broken seeds, the most whole berries, and the lowest solids in the test.

Now we know that many of you prefer to destem or sort into bins and use a rotating head forklift to dump or convey to press or fermenter. This isn't about that. We make our Vega Destemmer to work in that scenario.

When efficiency counts (due to volume or lack of labor or time), a must pump becomes necessary. You can buy one large, single- purpose must mover at a fairly steep price. And that unit will sit on the crushpad until next year. Why not buy a pump and sump designed to work together in this application for just a little more? The sump is roughly 1/3 of the total cost, leaving 2/3 of your investment ready for service year 'round.

Please consider the tried and true, venerable, and dependable Waukesha 130 and Sump for your operation.

The Multifaceted Vega 10 Destemmer

The Multifaceted Vega 10 Destemmer
In part two of what we intend to be a series, I would like to present the Vega destemmer from Carlsen.

You have the option to crush or not. And with the INCLUDED stand, the Vega can be raised and lowered to work with sorting tables, conveyors, half- ton bins, one- ton bins, or a must pumping sump.

This machine is approximately one- half U.S. made. The stand, legs, and crush rollers are a Carlsen & Associates fabrication. The upstairs half of the machine is built to Carlsen & Associates' spec by Puleo in Marsala, Italy and includes:
  • 1-10 Tons per hour
  • Compatibility with 220v Single- Phase, 208/230 and 480 3- Phase Power
  • Variable Speed Control- no variable gear speeds to wear out
  • Low cost of ownership
  • Longevity
  • Ground, polished, electroplated stainless basket for less stem material in must and easier cleaning.
  • Built in Clean in Place (CIP) saves time
  • Domestically available switches, motor, parts, and controls
  • Tons of REFERENCES
  • Brochure

December 02nd, 2015

The Thing That Might Be Missing from Your Crushpad.


This American Made, portable, adjustable receiving hopper is useful in several ways.

The most important point: It improves the quality of your must.

Providing anyone's destemmer with a constant, metered feed of fruit enables you to dial in the ideal speed to bring out the best possible result.

As the forklift driver dumps 1/2 ton bins into this hopper, you will marvel at the time and labor you are saving by not raking or dumping lugs into the destemmer.

It's also good for putting whole clutter fruit or fermented reds into your press.

List of features:

12 gauge stainless steel body
3” stainless steel tube frame
Adjustable legs for various height requirements
Stainless steel casters with brakes
Screw Conveyor
12” diameter stainless steel conveyor screw
Seal-welded on both sides of flight
UHMW flight edging
2 hp 1750 rpm TEFC motor
0-30 rpm gearbox
Variable frequency control in a watertight fiberglass enclosure
Stop/Start and speed control are panel mounted
Forward/Reverse switch
50’ power cord is also included (the electrical plug is to be supplied by the customer)
Pigtail for remote operation

Note: The discharge height is adjustable from 63 to 106".
December 02nd, 2015

Crush Equipment References

Well, It's time to look back. Ten years have passed since my first phone call to ask Carlsen & Associates if they needed a sales/ service guy in the east. Once in that ten years, I had to make good on my promise to be there before the part arrived if we couldn't fix it over the phone.

As we begin the next decade with Carlsen at Unified, I will be looking for the names on our reference list at the show and offering a sincere thank you and maybe even the rare (from me) smile.

Click here to see who loves Carlsen Crush Equipment.

Corks for 2015

Let's start forecasting #corks for next year!

We have sparks, naturals, agglomerates, twin tops, and bar tops.

Ready when you are!

Corks for 2015

Increase on American Oak Demand

Distillers are causing immense demand for American Oak Barrels. And the supply isn't there.
The perfect storm for a barrel shortage in the Bourbon business has occurred. By our estimate, that industry is short in excess of 40,000 barrels today.


How this effects you?
In short, American Oak wine barrels are going to cost more.

Increased demand and less supply has already doubled the price on Bourbon barrels in general and in some cases has caused the average mill or cooperage to have to dip into "wine wood" stores to meet this demand for buyers who are now using wine quality wood in distilled products. The larger distillers who need Bourbon Barrels are used to paying $135- $175. This year's shortage has wine quality wood in whiskey barrels going out the door for $300- $375; IF they can get them.

Whiskey barrels have been too cheap for too long. The short supply was in part caused by the fact that being a logger or a mill worker has not been the most lucrative trade. The barrels were simply too cheap to justify a secure existence for younger generations.

Increased demand is because of the dramatic expansion of distilled beverage production and demand for those products world wide.

Further pressure on supply started a few years ago when Mother Nature had it out for Missouri.


The bidding war for raw wood has begun. This is a cost which must be passed down. And it will be.


Thank Napoleon
Thanks to the Grandfather of Sustainability, France enjoys a predictable crop of nice, straight oaks from your favorite forests. His motive was Naval; Not Enological. But why split hairs? we have plenty of to go around- just in time for another bumper crop in California! But you have to order now.

As American Oak supplies dry up, prices will increase for American wine barrels, too. This will narrow the price gap between French and American pricing. Soon, the decision to buy our barrels from Burgundy will be a no- brainer.

We are still forest designated. We still make your wine better with our barrels. And we are at the end of the season for ordering. Why not buy two great barrels instead of four so- so barrels?

Contact us to discuss options, get references, arrange shipping, etc. WE MAKE IT EASY!

225L or 228L €765 base price. FOB East Coast.
+/- $1100.00 each delivered at today's rate*.
*Does not imply a fixed Dollar to Euro conversion, constitute
an offer for delivered price, or guarantee currency exchange rate.

Why I Hate VC Tanks

Why I Hate VC Tanks
I don't hate VC tanks so much as I don't trust them because the gasket- rimmed lid typically sinks when the gasket fails, exposing the stored wine to air and fruit flies.

The majority of the wines that I have tried from VC tanks have VA. This makes sense, since the Acetobacter bacteria consumes ethanol in the presence of oxygen and forms acetic acid. Likewise, Lactobacillus consumes residual sugar in stored wine, creating acetic acid. So maybe an accidental Lactobacillius inoculation occurs while the wine is open to air and fruit flies?

SO2 is critical when suppressing the establishment of VA producing bacteria. And, as you know, oxygen exposure eats away free SO2 and helps open the door to a myriad of wine quality issues.

It seems like the only safe way to store wine in a floating lid tank is to keep pressure on the inflatable gaskets. You can do this by running air hard- lines around the tank room with flexible drops fitted to the air inlet on the gaskets with quick- connects. Then you set the regulator on the line to the pressure rating stated by the lid manufacturer as appropriate for maintaining a seal.

Or, if your batch sizes are between 250 - 750 gallons, just use portable, stackable, (33% more) space- efficient, TranStore tanks from Custom Metalcraft and gas the headspace. Gassing tanks full of clean wine with the appropriate SO2 level is the best way to prevent VA production.

Thanks for allowing me to get this off my chest.


Beer Kegs with Tri- Clover Type Fitting

Beer Kegs with Tri- Clover Type Fitting
Stainless Steel Wine Keg

  • 15.5 gallons, 58 liters
  • European made, purpose built
  • 2” Triclamp® ferrule fitted at time of production, not a retrofit
  • Top of ferrule sits 1” below chine.
  • Sanitary welded
  • Smooth chine and handles with drain holes
  • Stackable
  • Pressure rated to 7 bar (100psi)
  • Safety burst disc cut into base (7 bar)



These kegs are rinsed and ready for the customer's preferred method of sanitation. Please refer to your winery's sanitation procedures prior to use. Weight: 34 lb

Price: $200.00