Help opening a micro winery

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Rice_Guy

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First push the pencil, make an estimate of “cost of goods” with theoretical intervention. From a business point of view you may decide it isn’t cost justified and the boss will always agree to making more money.
Hi, I work in a Professional winery, and I need to reopen old wines to clear the sediment and make it fit for selling. What tests and precautions should I take?
When I pull wine off sediment I vacuum it out and minimize the mixing. There usually is enough turbulence in the bottom 3/4 inch that I am starting to pull sediment. Have a good light source behind the bottle so you can see what is happening.
Some of the worst commercial wine (organic/ no sulphite) I have tasted would enter a secondary market, it was turned into brandy
 
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gsf77

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You said “Open old wines” is the wine in bottles, tanks, barrels, ect? I took for granted it’s in bottles.
 

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