For this year's 2nd run, I added 15 gallons of water to the pomace from 576 lbs (16 lugs) of grapes. We pressed today and pressed **hard**, the cakes were dry when removed from the press. My yield was 19 gallons, so the pomace held 4 gallons of wine. There's a lot of sediment, so I'm guessing I'll have ~16 to 17 gallons of finished wine. At $0.38/bottle (USD), it's worth the effort.

Bryan,

I have been seriously thinking about this since we do 40 lugs each year, I feel we can substantially increase our yield. I just thought it wasn't worth the effort, however after reading this thread. I'm rethinking it, however I'm not sure I fully understand the process.

I have a few questions, did you mentioned you use wine from the first press or did I misunderstand that.

Can you do a second run without adding wine from the first run?

Can you only use water, sugar, yeast nutrients, tannin's, tartaric acid and the pomace?

How did you decide to add 15 gallons of water to your 16 lugs? How much sugar, yeast nutraints, tannin and acid did you add?

If I use your numbers I come up with the following numbers do they sound correct? is there a formula you use.

Just based on extrapolating your numbers, my 1440 lbs (40 Lugs) I would have to add approx

38 gallons of water

76 lbs of sugar

320 Grams of Tannin's (4.2g/tsp)

160 Grams of Tartaric Acid

Do add the above to the pomace, measure the SG of the must, let ferment (5-7) days with the pomace, press once SG is reached. Is that the process?

Thanks

Mike