Work keeps trucking along at the winery, with less than a week until crush ready. It’s now a race against the grapes, with harvest set to begin in the next few weeks. We could actually crush today if there was a need for it, but we’d like to be a little more complete before we start accepting grapes.
All the major electrical is complete in the winery itself, and major plumbing will be done by the end of the week. Everything is starting to come together and its beginning to look/feel like a true state of the art custom crush facility. The big news this week was the arrival of more of our major fermentation tanks. We now have three 1200 gallon closed-top fermenters, and one 1800 gallon closed top fermenter. These were the last tanks surrounding the catwalk, so now it is completely enclosed.
The first 1200 gallon tank being unloaded.
Here comes the second.
The first two 1200 gallon tanks are installed. We called it a day after this, as the other two were not set to arrive until the next morning.
The other two tanks arrived the next morning. One more 1200 gallon one, and the 1800 gallon.
All four closed-top fermenters in their place. The catwalk is now completely surrounded in tanks.