Page 27 - GrapevineMarApr 2022

In The Winery

centuries if handled with care. Handle with care Short Course:
and keep clean as you should do with all lab equip-
ment. Most operators find storing them in their • Calibrate using distilled water (Be aware of
box, when not in use, is prudent. atmospheric changes).

Recall the operator can run about 5 wine sample • Make sure the condenser cooling water is
tests before replacing the chilled cooling water in refreshed every 5 tests.
the upper condenser chamber and take time to
refuel the alcohol burner with ethyl alcohol. • Be gentle with the circular slide rule and ther-
mometer.
In the event you break the supplied glass cylinder
the ”eaux” line reading is at 15 milliliters and the • Run tests after alcoholic fermentation and 3
“vin” line is at 50 Milliliters. months before bottling.

Summary • Spot check your results with another trusted
outside lab.
These simple units are an excellent investment
for most any sized winery that is fermenting their Tom Payette, Winemaking Consultant, has over 30
wines dry. To date these units cost near $1000.00 years’ experience with winery start-ups and assist-
but outside labs charge between $15.00 and $25.00 ing wineries already established in the industry.
for samples run. The actual costs to run each test
adds up to pennies in terms of burner alcohol,
water, ice, matches etc. Certainly a winery testing
20 wines per year will pay for their purchase in 5
years or less.

Winemaking Consultant

Thomas J. Payette

“Winemaker of the Year”

Over 25 Years Experience

Tom Payette, a premier
hands on and analytical
winemaking consultant,
serves clients throughout
the United States.

From the construction
of your business to the
cork in your bottle to
your consumers.

Call Thomas or check
his website for more
information...

Phone: 540-672-0387

www.winemakingconsultant.com

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