(Continued from May 27, 2010)
Thea wanted to know details regarding sediment removal. So, I explained to her that, around Christmas time, we would syphon the wine from the top and clean the barrels and the glass jug.
“I can already appreciate that ten-gallon barrels would be a lot more convenient than one twenty-five gallon monster,” Thea said. “Ten gallons of wine can easily be stored temporarily in relatively small containers while we clean barrel number one. What are the subsequent logistics?”
“At this point, I need to backtrack a bit because I neglected to discuss the ‘surplus’ juice, of which we may have as much as ten gallons. To be prepared for that possibility, we should probably purchase two five-gallon glass jugs.”
“Why such a large amount of extra wine?” Thea inquired.
“First of all, keep in mind that 27 gallons was only an estimate; the true yield varies from year to year. Furthermore, when the heavily fermenting wine is poured into the barrels, we won’t be able to fill them up to the top. A considerable quantity would just spill over. As the fermentation process becomes less violent, we will top up the barrels.”
“So, when ‘sediment removal’ time rolls around, five gallons or less may be available for topping up the barrels. Is that correct?”
“If two weeks before Christmas there is none left in one-gallon jars and we would have to syphon off one of the five-gallon jugs, we will stop the topping up process.”
“What would be the logic of doing that?” My inquisitive daughter wanted to know.
“Five gallons of wine in one container will ferment much better than a one-gallon quantity. As for the relatively small space on top of the barrels, it will be filled with gasses that are escaping from the wine below. No air can enter because all containers will have fermentation locks on them.”
“Thanks for the in-depth background information. Let’s go back now to ‘clean barrel number one.’ What will be our next move?”
“Let’s assume that we will actually have a five-gallon jug of ‘surplus’ wine, which would give us ten gallons altogether in glass containers. Of course, the amount of clean juice would be less; a considerable layer of sediment would be clearly visible on the bottom of the jugs. Anyway, we would syphon the pure liquid of one of the five-gallon jugs into the barrel.”
(To be continued)