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Crusher-destemmers are used for bulk processing of grapes during harvest
in preparation for pressing or primary fermentation. The crushers
utilize a set of aluminum rollers that crush & break the skins to release
the juice & allow the breakdown of the remaining pulp. A screw
feeder moves the grapes to the rollers to begin crushing, dropping the
skins & pulp onto a perforated grid, while a shaft with paddles causes
the stems to be separated from the grape clusters which are then expelled
to the side of the crusher. |
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The rollers should be adjusted to properly crush & break the skins
while avoiding bruising or abrading the skins which would release phenols
& excess tannin, thus adding astringency to the must & the final
product. White grapes are crushed before pressing, while red grapes
are crushed for immediate fermentation to maximize yield of tannins &
flavors, then pressed after the skins & pulp are broken down by the
fermentation process. |
SETUP & USE
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Before using the crusher-destemmer,
thoroughly familiarize yourself with the operation of the unit. With
the power disconnected, wash & sanitize the unit including all metal
components that will come into contact with the grapes or must. Inspect
the unit for loose bolts, debris or items which may hinder the crushing
operation. Lubricate all moving parts with petroleum jelly or food
grade lubricant & replace all guards & panels before use.
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The unit is provided with handles
for two persons to move the unit. For safety, it should be only moved
by two persons. Place firmly on stand if provided, or use a stable
base.
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Place a sanitized vessel (bucket
or bin) below the drain to collect the skins & juice.
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Adjust the rollers to allow
the grape skins to be broken & gently squeeze the fruit to release
the juice. The adjusting bolts for the rollers should be adjusted
uniformly to maintain parallel alignment of the rollers, that is, each
turn of the bolt on the right side should be matched with a turn of the
bolt on the left side.
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Connect the unit to an adequate
power source & start the machine. Remove all vine leaves before
crushing. Feed the grapes into the hopper at a uniform rate.
Do not over fill the hopper, as the stems may be forced through the rollers
into the must.
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Work in a steady & continuous
pace to allow the stems to be expelled from the hopper & to minimize
the risk of oxidization to the final processed juice. Sulfite as
recommended for the correct volume of must.
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Do not put hands or other objects
into the hopper while the machine is running or connected to a power source,
as severe injury may result. If clogging occurs in the stem discharge
chute, remove power & carefully remove debris from the chute.
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The unit should be washed after
the end of each day’s run. After final processing, thoroughly wash
the unit in clean water. Allow to thoroughly air dry prior to storage.
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Lubricate all moving parts with
petroleum jelly or food grade lubricant.
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Cover & store in a dry environment.
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General
Instructions for Wine Presses |
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Unlike tabletop & fruit presses that use a moving screw & plate,
these presses use a stationary threaded shaft with a ratcheting head to
do the pressing with a greater amount of torque & capacity. Select
a press that will meet your pressing requirements. Generally, 2 cases
of grapes will yield 6 gallons of wine. Each case of grapes weighs
approximately 36 pounds. The #30 press will readily accommodate two
cases of grapes at one pressing. |
| Wine Press includes:
A pressed steel base with
threaded shaft & drain pan.
Split wood basket with
metal bands, hinges & pins.
Wood pressing plate &
wood blocking.
Ratcheting head with metal
knives or keys.
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SETUP & OPERATION
Before use, disassemble the basket by removing the pins; clean & sanitize
along with any other components which will come into contact with the grapes
or juice, including wood press plates & wood blocks. |
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Lubricate all moving parts & hinges with petroleum jelly or a food
grade lubricant. Assemble the basket onto the metal base & secure with
hinge pins. Place a clean sanitized container under the spout to catch
the juice. |
Wood blocking
You may choose to line the basket with a nylon bag to contain large particles
or pulp as a result of the pressing. Fill the basket with grapes to within
one inch of the top. Place the pressing plate on the top of the grapes,
followed by wood blocks placed at right angles to the plate halves. Thread
the ratcheting head onto the threaded shaft, set the ratchet keys to allow
clockwise operation as shown, & lower onto the wood blocks. Ratchet
key (clockwise) |
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Apply pressure on the head & begin pressing by turning 2-3 turns in
a clockwise direction. Pause until the juice no longer runs, then continue
pressing in 2-3 turn intervals. Stop when the head reaches the top
of the basket. Ratchet key (counterclockwise) |
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Reverse the ratcheting head as shown & raise to add more wood blocks
at right angles to the previous ones. |
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Lower the head to the blocks & repeat the pressing operation until
all of the grapes have been reduced to 1/3 of the original volume or the
ratchet turns with excessive resistance. To prevent damage to the
press do not use levering devices longer than supplied with the unit. Raise
the ratcheting head & remove the wood blocks & pressing plate from
the basket. Remove the hinge pins, open the cage & remove the pomace. |
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If you wish to do a second pressing, place the pomace in a sanitized large
container & break up with a ladle or large spoon & place back into
the cage. Repeat the pressing cycle until all juice has been satisfactorily
removed. This step is sometimes called the second run or pressing.
The second pressing should be avoided if you are making wine for quality
over quantity. The second pressing is of lesser quality, since some
oxidization occurs & excessive tannins & harshness from the skins
& pulp will be pressed into the wine. |
Large Ratchet Head
The larger presses #40 & #45 are supplied with a two slot ratcheting
head which will operate fast (key in inner slot) or slow (key in outer
slot). More pressing torque is available at the slow setting. |
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To keep the press in proper operating condition & provide long reliable
service, perform the following procedure after completing pressing for
the season: |
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Clean all components with water
& allow to dry thoroughly.
Re-lubricate all moving
components of the ratchet head & basket hinges.
Tighten any loose bolts.
Service & replace any damaged or worn parts.
Cover & store the
press in a dry environment.
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