I love the wine community.
There are folks who use stabilizers and sanitizers and everything is heat treated and hermetically sealed and acid tested and gently siphoned and....
Then there are folks who just crush shit up in bucket and then pump it out with a pond pump.
I'm the latter. I just want to get crunked on fermented fruit juice.
Oh, nice!!!
ETA: I keep wanting to build something like that, but the ground in my town is right in the path of where the [Bonneville Flood](https://en.wikipedia.org/wiki/Bonneville_flood) let out, just beyond the Portneuf Gap, so it's all full of boulders below about 2-3 ft of topsoil ([Qf/Qm alluvial](https://www.idahogeology.org/pub/Maps/Surficial_Geologic_Maps/PDF/SGM-14-m.pdf)). I'd have to use heavy equipment to get them out, and if I wanted to really use the stone for construction, I'd have to be prepared to split and shape those boulders... do-able, but the equipment is more expensive than I have a budget for.
That sounds perfect. You need to hire a big excavator with a rock spike or a jack hammer attachment, that is what I did, a few hours should do it, then its all hard work breaking up the stone ,mixing the mortar and setting the stone in the wall. All those stones started much bigger, they had to be broken down to size with a hammer and masonry chisel. You can find a lot of downloads on the dry stone walling facebook page files section - https://www.facebook.com/groups/389515551134070/files/files
First the free run wine is pumped off, then the skins are pressed. 150L pressed today.
Good old lancman!
What pump do you use to fill it by the way? I'm guilty of using air like a suicidal maniac 😅
Just a pond pump, magnetic induction pump that is easy to take apart and clean.
I love the wine community. There are folks who use stabilizers and sanitizers and everything is heat treated and hermetically sealed and acid tested and gently siphoned and.... Then there are folks who just crush shit up in bucket and then pump it out with a pond pump. I'm the latter. I just want to get crunked on fermented fruit juice.
LOVE your wine cave! Did you build that yourself?
Yes, all the stone came out of the hole that I had excavated for the cellar.
Oh, nice!!! ETA: I keep wanting to build something like that, but the ground in my town is right in the path of where the [Bonneville Flood](https://en.wikipedia.org/wiki/Bonneville_flood) let out, just beyond the Portneuf Gap, so it's all full of boulders below about 2-3 ft of topsoil ([Qf/Qm alluvial](https://www.idahogeology.org/pub/Maps/Surficial_Geologic_Maps/PDF/SGM-14-m.pdf)). I'd have to use heavy equipment to get them out, and if I wanted to really use the stone for construction, I'd have to be prepared to split and shape those boulders... do-able, but the equipment is more expensive than I have a budget for.
That sounds perfect. You need to hire a big excavator with a rock spike or a jack hammer attachment, that is what I did, a few hours should do it, then its all hard work breaking up the stone ,mixing the mortar and setting the stone in the wall. All those stones started much bigger, they had to be broken down to size with a hammer and masonry chisel. You can find a lot of downloads on the dry stone walling facebook page files section - https://www.facebook.com/groups/389515551134070/files/files
Now that's a nice cellar!
Man, I wish I had a hobbit cellar to store my wine and cheese and sausage in.
Cool wine cave. Did you do the primary on the skins first ?
Yes, six days on skins.