Page 7 - Grapevine JanFeb 2021_REV

In The Winery

mended to rinse out all the areas that will come 8. During the ramping up of the steam, con-
into contact with the steam. Do a visual inspection densed water may flow out of these open
for dust or foreign matter in areas that will come valves. Allow this to happen until it turns
into contact with the wine – filler bowl, filter hous- to steam. Then turn the valve toward the
ing, filler spouts, etc. closed position but do not fully close. Leave
the valve(s) “cracked” open to allow a small
1. Secure a source of steam that will be abundant amount of live steam to flow from the valve.
enough to handle the set-up. A six-spout grav- This insures that the valve(s) has come up to
ity flow filter may require less output from the the steam temperature and that it will remain
steamer than a 16 spout filler. at that temperature as long as live steam is
flowing from it.
2. Secure a wine hose that will allow steam to
flow through it safely and use it for all the con- 9. “Chase” the steam through the complete setup
nections down stream of the steam. This hose and throttling back valves as steam appears.
should also be appropriate for wine.
10. When a full set of steam has reached the final
3. Have the steamer as close to the bottle filler destination of the end of the run (This may
as practicably possible while also allowing for be the ends of every filler spout or the level-
a sterile filter cartridge(s) to be placed prior to ing mechanism in some mono blocks, etc.) –
the filler. (The closer the items are – the short- we can start timing the steaming operation.
er the runs - leading to less error and faster Double check that all the filler spouts are open
ramp-up in the steaming cycle.) Some bottling and that steam is flowing.
units are nice since a cartridge filter may be
attached directly to the bottom of the unit 11. Places to look in the filler bowl may be a drain
minimizing hose length. valve. Make sure that it is cracked open slight-
ly to allow for a free flow of steam. Plus the
4. Place a stainless steel T with two valves prior tops of each filter housing etc.
to the cartridge filter and a T with two valves
after the cartridge. Accurate pressure gauges 12. Step back and look at the operation asking
should be placed on the T’s so the winemaker yourself “Is steam getting everywhere and on
can monitor the pressure during steaming and all the surfaces that may come into contact
during bottling. (Remember to use pressure with the wine?” If the answer is – “YES” pro-
gauges that are designed to be steamed!) ceed to timing the operation.

5. Attach the hoses as if pumping wine through 13. Most winemakers steam for a minimum of 18
the filter and to the bottling line. minutes and up to 25 or more should do little
or no harm.
6. Open all valves in the beginning. (If using a
mono block – make sure the automated sole- 14. During the steaming operation – one may take
noid valve is in the open position to allow steaming temperature crayons around to dou-
steam into the filler bowl.) {If a safety blow off ble-check they have achieved the desired tem-
valve is not on your steamer – please install perature at a specific location on the bottling
one yourself or take it to a qualified mechanic line. Steaming crayons are pencil like devices
to install one.} made of materials that melt at certain tem-
peratures.
7. Turn on the steamer to initiate the creation of
steam leaving all the valves down stream of Caution is important when using these cray-
the steamer open. ons on parts that may contact the wine. If
wishing to test an area coming into contact

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