How do I pull off a pump over?

[waygorked]

Having seen shockingly good results from my first run at whole grapes this year, I'm gearing up for next season. I want to do about a 30 gallon batch of Pinot. I'm expecting that I'll be using multiple fermenters, and ultimately maybe a 30 gallon flex tank, then some time in a 30 gallon Vadai barrel.

I really want to try 100% whole cluster fermentation with pump overs instead of punch downs. I have no idea how to pull this off. Does that require a specific must pump, or can I get away with a vacuum pump? Or is there another option I'm not seeing?

 

[grapeman]

A vacuum pump will not work for pump overs without a lot of extra steps. You just need a pump that will pump liquids along with a screen at the bottom of the fermenter to screen out all but the juice. Really though for only 30 gallons a simple punchdown tool will be a lot easier.

 

[GreginND]

Agree. You can be gentle with your punch downs if you are trying to keep your berries intact. In my experience, pumping must with a small pump like a Shurflo is difficult.


Sent from my iPhone using Wine Making

 

[JohnT]

For 30 gallons, I would go with a primary with a spigot 1-2 inches from the bottom. place the primary on a raised platform.

To "pump-over", just open the spigot and fill a 5 gal bucket with wine, then pour the wine over the cap. Repeat as many times as needed.

You could also use 2 buckets, one filling, while another is being poured over the cap.