39
answers
1150
views
30
votes

Is it safe to buy Chinese equipment?

25
answers
348
views
12
votes

Where can I get a pallet of 750 ml wine bottles?

I have a small winery but I don't have the purchasing power to go to Owens-Illinois or Vitro.

17
answers
323
views
10
votes

European-made vs. American-made equipment?

There is a lot of discussion between Chinese-made and American-made equipment. What about machines and equipment made in Italy or Germany versus ones

11
answers
87
views
6
votes

Are there suppliers that sell both the label applicator/machine and the labels themselves?

6
answers
67
views
3
votes

What is the difference between a $150 barrel and a $750 one?

Is there a significant benefit to using more or less expensive barrels?

7
answers
31
views
1
votes

What are the most popular wine bottle shapes used to bottle ice wine? Starting up a production winery here in the Great White North.

4
answers
120
views
3
votes

Can foil labels be handled using typical labeling systems?

4
answers
72
views
3
votes

Just bought new fermenters and debating the installation and service, what's a fair price to pay?

I got quoted roughly $700 per day AND on top of that they're asking me to pay for the technician's accommodations and meals and airfare. Is that stand

4
answers
40
views
2
votes

What is the best way to clean and sanitize my stainless steel wine tanks?

5
answers
42
views
1
votes

What is the most common barrel size used for making wine for a medium-to-large sized production winery?

4
answers
47
views
2
votes

For whiskey production, are the oak casks used for maturation identical to oak barrels used for wine production? If not, how are they different?

2
answers
49
views
3
votes

Is there a shelf-life for corks? Once I purchase corks, do I need to use them for bottling within a certain period of time?

4
answers
39
views
1
votes

Do government warning labels come standard on growlers, or do we have to request for those specifically and perhaps pay extra for the inclusion of such labels?

Would there be a charge for additional labels and disclaimers that a specific state might require for growlers?

5
answers
21
views
0
votes

Why are both the size and shape of my label important to consider?

3
answers
63
views
1
votes

Is there a big difference between American Oak or European Oak for wine barrels?

3
answers
21
views
1
votes

Are there significant benefits to using cross-flow filtration for wine?

4
answers
33
views
0
votes

Are most wine bottle shapes/colors available in both cork and screwcap styles, or is cork style much more prevalent?

4
answers
29
views
0
votes

What are some of the diffs between agglomerated and colmated corks?

4
answers
36
views
0
votes

My labor costs are around $30/hr - when should I think about investing in an automatic labeling machine?

4
answers
28
views
0
votes

How many pallets are in a truckload of wine bottles?

For your standard 750mL and 375mL sized bottles. Thanks for the info!

4
answers
28
views
0
votes

What is the top wine dispensing machine?

What is the top wine dispensing machine?

3
answers
29
views
1
votes

How do I determine what size refrigeration system I need for my walk-in?

2
answers
49
views
1
votes

What are the advantages and disadvantages of plastic v. stainless steel fermenters?

2
answers
33
views
1
votes

Should corks be soaked before bottling?

3
answers
120
views
0
votes

What are the most popular colors for Burgundy wine bottles?

2
answers
192
views
1
votes

How much important is the pumping process in aerating the wine?

3
answers
18
views
0
votes

I'm trying to filter about 1200 Liters of wine per hour. I'm trying to pick a filtration system and tech that would work best. Thoughts?

2
answers
21
views
1
votes

I'm considering purchasing a membrane pneumatic press. Can anyone spare some thoughts on getting an open-tank version vs a closed-tank version?

3
answers
25
views
0
votes

Is it pretty common to incorporate a thermal print engine into a wine bottle labeling setup for printing UPC bar codes?

3
answers
28
views
0
votes

At what production levels does it make sense to move from a manual labeling machine to an automatic machine?

2
answers
12
views
1
votes

When purchasing my next wine press, do I need to consider how I separate out the free-run juice and the pressed juice?

Do some presses make that separation easier? Is it even worth worrying about?

2
answers
12
views
1
votes

Anyone have experience with a Pellenc optical sorting machine?

I'm trying to understand how much benefit (if any) there is with using an optical sorting table vs a traditional manual grape sorting table. Price is

2
answers
43
views
1
votes

Brewhouse Palletization

Is it possible to have a brewhouse palletized on a single skid to make installation easier? What is the typical price increase for brewhouse palletizi

3
answers
17
views
0
votes

With new French Oak barrels running over a thousand dollars each, how does one go about finding good quality used barrels?

3
answers
15
views
0
votes

We recently upgraded to a Meheen 4-head filler, and would like to know what other brewers out there have done to set up automatic labeling with this particular system. Previously, we were bottling using a single-head filler, hand-labeling with pressure sensitive labels, which was all we needed at the time. Now that we have this new system tho, we'd like to know what our labeling options are to create a more streamlined system.

2
answers
9
views
1
votes

What's the best way to clean (CIP) a mash-lauter tun containing a spray ball without getting stray grain particles everywhere - and/or stuck inside the spray ball itself?

3
answers
21
views
0
votes

Unfortunately, our printer designed a label for our bottles that makes it difficult to figure out what type of labeler we need to purchase to apply them. Just to give you an idea of the current layout of these labels: the bottom (or "bikini") part wraps almost all the way around the bottle, while the top label (so essentially, the main one) only covers the front part of the bottle. Any ideas/recommendations for a labeler that would correctly align these labels each time, despite their unique design?

3
answers
15
views
0
votes

Why do the corks keep popping out of my bottles? What am I doing wrong?!

2
answers
19
views
0
votes

What are some of the advantages of screwcap vs cork? Same goes for natural cork vs synthetic cork.

1
answers
75
views
1
votes

How important is having a stainless steel vs. a painted steel crusher/destemmer?

2
answers
192
views
0
votes

Are stainless steel wine barrels only good for specific wines, or are they general-purpose?

2
answers
23
views
0
votes

I'm making Pinot Noir. What type of wine bottle should I use?

2
answers
35
views
0
votes

Local wine bottles are more expensive than Chinese ones. Are they worth it?

2
answers
105
views
0
votes

Trying to evaluate advantages and disadvantages of cold glue labeling system vs hot melt system. Any thoughts?

2
answers
168
views
0
votes

Is there a practical difference between punted bottles vs flat-bottomed ones? Or is it purely an aesthetic thing?

2
answers
105
views
0
votes

When choosing a wine bottle color for bottling, are there any considerations to be made for protecting the wine quality? Do more translucent bottles allow more light in and destroy the wine, for example? Or can I safely choose a bottle color based on looks?

2
answers
105
views
0
votes

Anyone have any experience with mobile bottling services?

2
answers
19
views
0
votes

For processing about 40 tons per hour, any suggestions on the type of must pump I should be looking at?

2
answers
168
views
0
votes

What does it mean when a wine pump is self-priming?

2
answers
25
views
0
votes

For sourcing bulk wine, do most winery owners use exchanges or trade boards, or do they just go direct to other wineries?

2
answers
105
views
0
votes

For bottle fillers, what's the difference between a semi-automatic and automatic line?

We are negotiating new distribution in 5 states so we need to expand from a manual gravity filler to something with more capacity. What are the econom

1
answers
168
views
1
votes

What's the difference between rubber rollers and nylon rollers on crusher/destemmers?

2
answers
24
views
0
votes

Anyone know the freight class that glass wine bottles would typically be categorized as for LTL shipping?

2
answers
15
views
0
votes

Why are presses given a capacity rating for whole grapes and fermented grapes? Are there situations where I would need to press both types of grapes?

1
answers
24
views
1
votes

Are different crusher destemmers recommended for specific types of grapes? Or should the type of machine I buy be independent of the varietals I'm using?

3
answers
52
views
-1
votes

What is the most common thing to do with hot liquor from the heat exchanger? Is it best to send to the floor (in a dump) or to a Hot Liquor Tank?

2
answers
24
views
0
votes

Is racking a necessary part of the wine production process?

2
answers
13
views
0
votes

When does it make sense to invest in a palletizer?

2
answers
7
views
0
votes

I want to automate my pump over process (small winery). What's a good, cheap option?

2
answers
13
views
0
votes

How can I minimize damage when using a must pump?

1
answers
24
views
1
votes

Can you put whole grape clusters (stem and all) in a bladder wine press?

2
answers
24
views
0
votes

Does anyone know of a labeler that can be used for "sqround" bottles (square bottles with tapered edges and a round facade)? Does this type of labeler even exist??

2
answers
13
views
0
votes

How do you apply labels to oval-shaped bottles?

1
answers
24
views
1
votes

What type of fermentation tank should I get if I'm planning on increasing my batch size?

1
answers
45
views
0
votes

What are some of the major differences between PVC/heat shrink capsules vs aluminum capsules? I will be bottling wine in Burgundy shaped bottles for my operation.

1
answers
72
views
0
votes

Is there a limit to how many colors can be used in printing a logo or text on a bottle capsule?

1
answers
105
views
0
votes

For pressing Zinfandel grapes for red wine, what type of wine press is recommended?

1
answers
120
views
0
votes

Some people have told me that Sulphide Like Odors could be a problem if I use screwcaps for my wine bottling instead of corks. Anyone have similar issues, or disagree?

1
answers
120
views
0
votes

We're worried about our wines tasting corky. Are there any types of closures we can use in our bottling process that would prevent the presence of TCA later on?

1
answers
40
views
0
votes

Could someone please briefly explain the cork grading system for me? It's a little confusing, seems like different companies have slightly different scales and standards.

1
answers
35
views
0
votes

Are certain closures considered better if you know your wine is produced to drink in the shorter term rather than for long-term storage?

1
answers
105
views
0
votes

How often should I replace the hose on my wine pump?

1
answers
147
views
0
votes

Aside from the length and whether or not it is motorized, are there other specs or features I should be looking for when buying a grape sorting table?

1
answers
9
views
0
votes

Do I need to purchase separate photometers for the analysis of iron, copper, and phenols in my wine, or will any photometer be able to detect all of them?

1
answers
21
views
0
votes

Are flex impeller pumps used for the same purposes in a winery operation that an auger pump or peristaltic pump would be used?

1
answers
16
views
0
votes

I'm trying to transfer whole grapes, and minimize the rupturing of the grapes or breaking of the stems. Any suggestions on the type of pump to use?

1
answers
21
views
0
votes

Is it true that most wine production equipment, including the presses, crusher destemmers, etc., can be used easily in the production of olive oil?

1
answers
10
views
0
votes

My consultant suggested I look into an Enoveneta grape elevating system. Is this a common/well-known brand? Any thoughts are welcome.

1
answers
24
views
0
votes

I'm seriously considering upgrading my champagne corking system from manual to a more automated setup. What's the minimum recommended bottling capacity that makes sense for a semi-automatic champagne corker?

1
answers
24
views
0
votes

Could someone please explain the importance of the neck freezer when bottling champagne?

1
answers
21
views
0
votes

What's the practical difference between oak chips and other oak alternatives? For example, oak staves, dust, and extracts?

1
answers
15
views
0
votes

Is there a big difference in the price and complexity between regular HTD (heat transfer decorating) and FSHTD (flat-sided heat transfer decorating) labeling machines?

1
answers
24
views
0
votes

Can someone explain the process of riddling bottles?

1
answers
21
views
0
votes

What is lees, and how does it affect the ageing process of wine?

1
answers
9
views
0
votes

Some of my other vintner buddies have been telling me that for my next press, I should go with a membrane press because they're fully enclosed and so allow for anaerobic pressing of the grapes, improving the quality. Any truth to this?

1
answers
15
views
0
votes

Are there any practical benefits to using a bladder press instead of a basket press?

This is for an average sized production winery.

1
answers
11
views
0
votes

What is a good rule of thumb time for processing grapes on a sorting table, in minutes per ton?

I have a staff of 3 people manning my sorting table during the harvest period.

1
answers
11
views
0
votes

Are there semi-auto machines which can handle both bottle corking and crowning?

1
answers
5
views
0
votes

For making red wine, what kind of fermenter is recommended?

1
answers
13
views
0
votes

Do gravity fillers make good wine fillers for a relatively small winery?

1
answers
4
views
0
votes

What are the benefits of a steel fusti tank for storing olive oil and/or wine?

1
answers
9
views
0
votes

If I go for a stainless steel fermenter, is there any way to get an oak flavor?

1
answers
5
views
0
votes

How do I know whether I need to purchase "jacketed" wine tank?

1
answers
21
views
0
votes

Do wine bottle filling machines come w/ filtration systems or have the capacity to have a filtration system added later?

1
answers
24
views
0
votes

Do flash pasteurizers for milk come with cream separators, too? Do they also come with glycol-cooled trim-coolers?

I am looking for a flash pasteurizer for dairy for the process of making various cheeses. I was curious if it was necessary to source the cream separa

1
answers
6
views
0
votes

Is it safe to purchase used wine/whiskey barrels, and what are the risks?

1
answers
21
views
0
votes

How do i take the impeller off my pump to replace it?

1
answers
6
views
0
votes

Why is oak fermentation not so popular these days?

1
answers
2
views
0
votes

There are many different oak powders, chips, and blocks for sale. How do I decide what to buy?

1
answers
2
views
0
votes

Can oak chips, dominos, blocks, etc. be reused?

1
answers
4
views
0
votes

When using oak products to infuse the wine, how much should I use?

1
answers
3
views
0
votes

Any advantage to using oak powder versus other oak alternatives?

1
answers
3
views
0
votes

How does toasting affect oak chips?

1
answers
6
views
0
votes

What are the benefits of using oak spirals as compared to smaller oak products?

1
answers
5
views
0
votes

What is the maceration time for making a pink wine?

I normally make red wines, but would like to know more about pink wines. Thanks.

1
answers
3
views
0
votes

Any tips during maceration to prevent problems down the road?

1
answers
3
views
0
votes

Should I be using fining agents for my red wine?

1
answers
6
views
0
votes

How long should I mature my wine?

1
answers
3
views
0
votes

How do I clean my grease filter properly?

1
answers
2
views
0
votes

Any advice for good grease filter maintenance?

1
answers
21
views
0
votes

What size stands do I need for my fustis?

What size stands do I need for my fustis? I have a 5 L fusti sized 8.66" tall x 7.95" wide, 12 L fusti sized 16/34" tall x 7/95" wide, and a 25 L fust

1
answers
3
views
0
votes

How many times can I re-use my oak casks for winemaking?

1
answers
3
views
0
votes

Does a stainless steel cask work as well as an oak cask?

1
answers
3
views
0
votes

How do I create a more tannin-heavy flavor for my wine?

1
answers
5
views
0
votes

Are fermentation tanks much cheaper if I buy from an Asian supplier?

1
answers
24
views
0
votes

What is the best ratio for glycol and water mixtures?

1
answers
24
views
0
votes

We have a 30BBL bright tank that is positioned in a corner. What’s a good brush to use for reaching hard to get places?

1
answers
15
views
0
votes

What does the fermentation process look like in some of the larger, commercial breweries? What type of equipment do they use?

1
answers
9
views
0
votes

For the last 5 years, I've been using a CIP re-circulation system, which has tanks equipped with 15psi pressure valve(s) and re-circulation under 10psi. After filling the FV (fermentation vessel) with the correct amount of hot water and caustic solution, I'd run the CIP for 15-20 minutes with all the vents closed. Does this lack of ventilation during the process put the tanks in jeopardy of exploding and/or imploding?

1
answers
24
views
0
votes

I'm in the process of constructing my first 8.5 bbl brewery system, and have already run into the issue of my state's Health Department questioning me about how I plan on ensuring my brewery wastewater remains within the required pH range of 5.5 & 10. I'm currently using a double-tank CIP system with acid sanitizer in one tank, and a caustic cleaning solution in the other. Once this cleaning process is complete, what's the best way to ensure my sewer effluents are in the required pH range? I'd like to avoid installing a sump pump and/or purchasing a high-cost automatic pH adjuster, if possible.

1
answers
9
views
0
votes

I'm currently setting up a brewery and have been sorting through the equipment that was purchased for this brew pub before I came on-board. In doing so, I've only identified a single-vessel CIP system (with 80L tank & skid-mounted pump) for cleaning, rather than a double-vessel CIP system, which is what I've always used (one for acid rinsing & one for caustic cleaning solutions). To my knowledge, caustic solutions are more beneficial at 70?. That being said, what's most optimal for this type of setup? Is using a cold caustic solution acceptable and, if so, should I increase both the time and concentration of the caustic for this process? Alternatively, should I purchase an additional tank equipped with temperature control (including a heating element) for caustic use only?

1
answers
15
views
0
votes

What are the advantages (if any) to cleaning under pressure vs. not?

1
answers
21
views
0
votes

The brewery I work at recently purchased a centrifuge, and since no one here seems to have any experience operating this type of system, my question is this: What is the proper CIP procedure with a centrifuge?

1
answers
15
views
0
votes

We're currently trying to decide between an in-line rotary labeler or pre-printed bottles. The printed bottles are pretty neat plus we could use our glass blower to make custom glasses from the enameled bottles. The in-line labeler, which we'd most likely use with pressure-sensitive labels, obviously allows for much more flexibility though. How do these two options compare cost-wise? What are the pros and cons of both the labeler vs. the printed bottles?

1
answers
24
views
0
votes

Any good tips to streamline/speed-up the bottling process for a 5 gallon batch?

1
answers
9
views
0
votes

How do flat-bottom tanks compare to those with conical bottoms?

1
answers
21
views
0
votes

I’m confused about the relationship between wine and oxygen. When can oxygen be good for wine, and when can it be bad?

1
answers
9
views
0
votes

What's the best type of wine fermenter to use?

1
answers
63
views
-1
votes

What should I look out for when I buy used wine equipment (tanks, crusher/destemmers, and pumps)?

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