Summer Labeler Sale
Laffort Tannin Video
A MUST SEE!!!!
Hungarian Barrels
This industry is full of characters of every type. We have friends who are customers, customers who are like family, and competitors who have become good friends.
Gheorge Voicu is an unusual man. He was a Romanian Olympian. He also served in the Romanian infantry as an officer during the Com- Block, Cold War era. Gheorge doesn't do things half way.
We sell American and French barrels.
If you are looking for Hungarian Oak, please call Gheorge and give him a chance to win your business, too.
About Cork
Craft Brewer LABELERS
Ninette 1- Single Roll, Semi- Auto Labeler 15 BPM
110v Single Phase, No air needed.
Front or Front + Back labels from same roll.
See Brochure
See Video
Request a Quote
110v Single Phase, No air needed.
Front or Front + Back labels from same roll.
See Brochure
See Video
Request a Quote
CDA SOLO Labeler Only- Single Roll - Cylindrical Container
- 42 BPM
- Automatic height adjustment
- Small bottles up to one gallon can
- Label Heights from 1/3 to 11.8 inches
Selecting the Right Closure
"The type of closure selected for wine is one of the most contentious packaging issues. Junior MW at Coe Vintners reports on the choices available and some of the points producers need to consider when making that important decision"
See Article: http://www.wineindustryinsight.com/ex_nf.php?url=http://www.thedrinksreport.com/news/2014/15312-special-report-wine-closures.html
See Article: http://www.wineindustryinsight.com/ex_nf.php?url=http://www.thedrinksreport.com/news/2014/15312-special-report-wine-closures.html
VC Tanks and VA
I dislike VC tanks because when the inflatable gasket fails, the lid typically sinks; Thus exposing the stored wine to air and fruit flies.
The majority of wines that I have encountered with VA are from VC tanks. 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 to the pressure rating stated by the lid manufacturer as appropriate for maintaining a seal.
Or 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.
The majority of wines that I have encountered with VA are from VC tanks. 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 to the pressure rating stated by the lid manufacturer as appropriate for maintaining a seal.
Or 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.
Wineries Unlimited
Stop by and see the American made Incline Belt Conveyor at Carlsen's booth!
Carslen Wins "Best Crush Equipment Supplier"
Yeast Nutrient and DAP for Mash
Need a boost during fermentation of your mash? Laffort has a yeast nutrient for you. Nutristart...provides a healthy environment for yeast rehydration, providing a combination of yeast nutrient and Diammonium Phosphate (DAP). One more step, providing an even better environment for yeast developent, try a combination of Dynastart and Nutristart. Add Dynastarst to begin the fermentation process. When fermentation kinetics slow, approximately 1/3rd of sugar depletion, add Nutristart to efficiently manage fermentation to its completion.