Grape Processing Details
Whole Black Grapes are destemmed using minimal force that allows for more intact berries and less stems in the resulting must. 5 U.S. Gallons / 18.9 liters of must is then sealed into a food-grade pail and frozen to -4 degrees Farenheit. This volume of must represents approximately 55 pounds of whole berries. Each pail, once thawed, fermented and pressed will yield between 2-1/2 and 3 gallons of finished wine.
Black Grape Must can also be frozen in a liquid-tight fiber drum to a weight of 425 pounds of must, enough to produce 30+ gallons of finished wine.
Whole White Grapes are bunch pressed and 5.25 U.S. gallons of cold-settled juice is frozen in pails. After thawing, fermentation and gross-lees racking, your yield will be at least 5 gallons of wine per pail.
White Grape Juice can also be frozen in drums in a volume of 46 U.S. Gallons or Intermediate Bulk Containers in a volume of 210 U.S. Gallons.
Fresh Grapes, either as whole bunches, destemmed must or pressed juice, can be picked up at the time of each varietals harvest. For California grapes, our processing location is located in Petaluma CA at Stage Gulch Vineyards. For Washington or Oregon grapes, our processing location is located in Underwood WA at White Salmon Vineyards.
