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It is a great press. very gentle but the pomace is dry when finished.

less than an hour from Harrisburg or Williamsport. an hour and 15 minutes to State College.

Lancman 80 Liter Bladder Press. All Stainless steel. Used for two seasons. Works very well. Paid $1650 asking $800 or best offer. I'm located in Central PA.

Thanks for all the advice. I wondered about acetaldehyde. I never thought about the o-rings and gaskets not providing a good seal. I'm gonna try to save it. Since the samples from the bottom still smell and taste great I'm going to try to rack it from the bottom. Luckily I have a 3 gallon...

I have two tanks, both are new. I considered racking and may do just that. I also thought about carefully taking wine off the top and then racking from the bottom. Topping will be necessary but better that than losing 30 gallons.

I have 30 gallons of Cab Sauv in a 30 flex tank with french oak staves. The wine is with in less than an inch of the top of the tank. It has been aging since early November. I drew a sample today from the sampling valve and it smells and tastes great. I opened the top of the tank and I noticed...

Thanks for all the comments. I think I am going to lightly oak a portion of it with American oak to get some of the vanilla notes.

I made 20 gallons of chambourcin from grapes this year and plan to make a semi-sweet with a portion of it. I'm not sure whether to oak the part I plan to sweeten. Any suggestions, experiences, etc with sweet chambourcin?

I know the alcohol level is crazy high. I've had zin from California that was 17.3%. Not sure how they did it. Maybe they skipped it. The TA isn't very high so I could skip Mlf although I would prefer to smooth it out a bit. It's simply too sweet to not finish AF or at least get it closer to...

thanks for the quick responses. I should have adjusted the must prior to fermentation or at least used a higher alcohol tolerance yeast like EC1118 or KV1116. I am leaning toward getting the wine through MLF first and then using one of the high alcohol yeasts to try to get as much sugar...

The zinfandel grapes I bought from CA this year came in at 29.5 brix. I used ICV-D254 yeast with Go-Ferm and Ferm K. Fermentation stopped at just below 5 brix. I pressed off the skins after 20 days. I want to put this through MLF. Not sure if I should get the wine through MLF before fixing...

Are these tanks still available?