Preparing for Harvest: Turn the Equipment ON!

In addition to owning WineTankBroker, Andy Starr has been a contributor to Wine Business Monthly and Wines & Vines (prior to it ceasing publication), primarily writing about new technology and industry best practices. This is an excerpt from a story he wrote about how winemakers prepare the winery for harvest.

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Joe's mantra is “turn everything on before you use it for real.” 

That's Joe Hurliman, now “Winemaker Emeritus” for Herzog Wine Cellars in Ventura, California, who make wines under the Herzog, Baron Herzog, Jeunesse and Weinstock labels.

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It may seem like a "no, duh" thing to talk about - but sticking to the practice of testing your equipment before harvest can save you serious time, money, and headache. Joe advises winemakers to lay out your equipment prior to harvest as a full line as though you were crushing grapes. It will show you what is broken or missing. Sort of like a training camp. Good planning allows a winemaker to worry less during harvest.

1 // Planning tools

Joe uses three integrated planning spreadsheets, each with their own focus:

- Grape tonnages

- Bottling projections

- Harvest supplies

They also have an extensive pre-harvest checklist, that includes minutiae such as counting and testing flashlights.

2 // Equipment Preparation

a. The destemmer and grape elevator conveyor are annually serviced internally.

b. Presses - In June, their vendor services both membrane presses from top to bottom.

c. Pumps - Their peristaltic must pump as well as all wine transfer pumps are opened up and serviced internally.

d. Other Cellar Equipment - The cross-flow filter as well as every valve, must line, hose, and pump over device are checked and turned on prior to harvest, and cleaned once more.This process starts at the end of July.

e. Utilities - (boilers, refrigeration, air compressors) are serviced multiple times per year by the equipment providers. Same for forklifts.

3 // Supplies - They start the ordering process early, giving vendors an estimate of harvest needs in January, and has everything completely tied up by June. The winery uses some infrequently produced yeast strains, and stays in close contact with the yeast supplier. They will even order an extra year’s yeast supply if needed.

4 // Barrels - All barrels are ordered in March, and white wine barrels are delivered at the end ofJuly, some reds arrive at the end of August, and others in January.

5 // Staffing - Herzogtries to have harvest staff on-board one month prior to crush. They can help do pre-harvest cleaning and sanitation, as well as safety training.

Do these five things, and watch your harvest practically run itself!

Happy Spring & stay tuned for more from Andy Starr. 

Visit us at WineTankBroker.com for your used winery tank/equipment needs - we've got everything from the crush pad to the bottling line!

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