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Italian Wine Equipment

Wine Press


At the end of primary fermentation a wine press will generally be used to seperate out the solids (grape skins or fruit pulp) from the liquid. As the press is loaded with pulp, the 'free run' liquid will run out of the press and all of the solids will be held back by the press basket. Once the free run wine or juice stops flowing out of the press, pressure can be applied using either a ratchet mechanism or screw mechanism depending upon the type of wine press used.

For the small scale home winemaker (five gallons or less), a tabletop press such as the Marchisio Table Press will make short work of pressing grapes and fruit. For those winemakers producing more than 5 gallons at a time, we recommend a medium sized grape press such as our #25 Basket Press or the larger #30 Basket Press. For the serious winemaker making more than 15 or 20 gallons at a time, we recommend the #35 Basket Press.

The winemaker will also find that a Must Scoop is a valuable tool for loading the press with the fermented must. Depending on the type of must to be pressed, a Pressing Cloth can be used to line the inside of the press basket which will keep more fruit pulp inside the basket and less material squirting through the wine press basket.

Below you can find a table that describes the number of pounds of grapes that will fit into a given size grape press. Note that the press number (#) indicates the diameter of the press basket in centimeters.

Press # Dimensions Capacity
#25 10"x12" 54 lbs
#30 12"x14" 89 lbs
#35 14"x18" 149 lbs
#40 16"x20" 216 lbs

Contact Us if you have questions about any of our wine presses.

Grape Crusher

Crushing grapes or fruit prior to the primary fermentation helps to breakdown the fruit pulp and allows the juice to flow out so that it can mix with the yeast for fermentation.

For small batches of grape or fruit wine (less than 5 US gallons), Grape and Granary recommends a small crusher such as the Vintage Shop Fruit Crusher. It does not remove stems but is perfect for crushing berry fruits and works well for small batches of grape wine.

For the more serious winemaker making 10 gallon batch sizes or more, a more sizable crusher is needed. A manual crusher with a Destemmer is ideal for making red wine from grapes. Removing stems by hand or with a paddle can be tedious and time consuming. Leaving too much stem material in a batch of wine can lead to vegetal flavors and an overly tannic wine. A machine that can crush the fruit and remove the stems in one step will save great amounts of work and make better wine. The destemming screen can be removed for cleaning or the production of white wine (when stems will be left in for easier pressing of white grapes).

For those producing only white wines or smaller batches, a grape crusher without a destemming screen will do the trick.

The serious or semi-professional winemaker will likely want a Motorized Crusher/Destemmer which can plow through 1.5 tons of grapes per hour and remove the stems at the same time.

Contact Us if you have questions about any of our grape crushers.

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