For a better experience on Facebook, switch to our basic site or update your browser.Andover sell what u likePublic groupFind more buy and sell groupsLearn more about buying and selling in Groups on Facebook.Share your feedback on buying and selling in Groups.Create groupSee all Go back to the AquaOak Doors and Drawers Collection > Measurements are approximate and may vary.Racking & Transferring Wine With small volumes, racking is usually done by gravity using a simple siphon set-up. This is a good, low-cost solution that works well and is ideal if you only have a couple of carboys. However, there is a catch: since siphoning relies on gravity, the transferring vessel must be situated higher than the receiving one in order for the process to be effective. If you are using a vessel larger than a carboy, this setup may not be physically possible. An alternate method of transferring the wine will be preferable. In addition, siphon set-ups are pretty slow, which mayor not be a factor for you if you happen to be working with larger volumes.

For situations where a gravity transfer is not possible or you are working with larger volumes, you will need a wine pump. There are different kinds of pumps that are suited to different jobs. Some are made for must transfers and “pump-overs” (pumping wine from the bottom of the vessel back over the cap during fermentation) because they are able to pass solids. Others are made solely for pumping liquid, and are used for wine transfers, barrel work, mixing/stirring tanks, filtering and bottling. Pumps are very helpful and are indeed convenient to have around. That said, they do have some potential drawbacks. Any pump will introduce some level of physical agitation to a wine. At strong enough levels this handling can become damageing to the wine’s structure. In addition, if not set up correctly some pump styles will stop flowing wine even though the pump is still running. This is due to an air/gas pocket forming in the pump head and is referred to as cavitation. When investigating which wine pump might be best for you, the following questions are a good place to start:

Will the wine pump be used for fermentation (must/solids) or cellar work (liquid only)? This will determine which kind of pump you may need. Will you only be working with carboys or perhaps doing a lot of larger barrel/tank work? This will influence what kind of flow-rate/throughput size you may be looking for.  with any wine pump related questions. fish tank plants freshwaterWe will be more than happy to help you choose the wine pump that best suits your individual needs.fish tank gravel 20kg For barrel work, one of the most ideal systems for moving wine is a barrel transfer tool that uses pressurized gas to push the wine instead of a pump. large fish tank bowl

This is a very gentle and effective way to move wine between barrels. The downsides to gas are that it can only be used with barrel-to-barrel transfers, it requires a gas set-up, and it uses a large volume of gas. Siphoning Assemblies & Accessories Wine Transfer Tubing & Accessories Inert Gas Wine Transfer System Displaying 1 to 45 of 45 productsmarine fish tank without skimmer Self-Priming Shurflo Diaphragm Pumpmarine fish tank without skimmer Variable Speed Diaphragm Pump (0-3 GPM)cheap fish tanks decorations Sterile Siphon Starter - For 3, 5, 6, and 6.5 Gallon Carboy with smooth necks Sterile Siphon Starter - For 6.5 Gallon Carboy with threaded neck The Easy Siphon 3/8 Inch

Wine Pump - Rubber Impeller (15 GPM) Euro 30 Wine Pump with Remote Control Digital Flow Meter - Liters/Gallons Air Driven Diaphragm Pump (3/8") Polypropylene Air Driven Diaphragm Pump (1/2") Polypropylene Air Driven Diaphragm Pump (1/2") Stainless Steel Flexible Impeller Pump - Enoitalia Euro 20 Flexible Impeller Pump - Enoitalia Euro 30 Must Pump - Euro60 Siphoning Set Up (3/8'') Stainless Siphon Asseembly (3/8") Stainless Siphon Assembly (1/2") Racking Cane With Tip (3/8'' x 30'') Racking Cane With Tip (1/2" x 30") Racking Cane - Stainless With Tip (3/8" x 26") Stainless Racking Cane (1/2" x 26") Racking Cane Tip -3/8" Racking Cane Tip - 1/2" Racking Cane Clip (3/8'') Racking Cane Clip (1/2'') Plastic Ball Valve (3/8") Plastic Ball Valve (1/2") Blow Siphon with Push Tap Blow Siphon with Automatic Shutoff Butterfly Tubing Clamp (Medium) - Fits 3/4" OD Hose Butterfly Tubing Clamp - Fits 5/8" OD Hose

Butterfly Tubing Clamp (Medium) - Fits 1/2" OD Hose Bottle Filler with Removable Spring (3/8 in.) Auto Siphon Starter - Mini 5/16 in.the latest from J.K. AdamsBoston Globe Pour Spout Featureposted by Jessi Kerner on November 10, 2016The Boston Globe has featured our Pour Spout Board just in time for Thanksgiving. Carving boards have been the backbone of our collections for years and we are honored that they are often the best re...read moreInspired Home Recipe Blogposted by J.K. Adams on May 09, 2016J.K. Adams Lovely Rolling Pin  featured in Inspired Home Perfecting Family Pizza Night + Crispy Potato, Bacon & Chive PizzaBrought to you by the International Housewares Association, The Home...read moreour blog from the logsCustomer Recipe-Picnic Beansposted by Jessi Kerner on September 01, 2016Recipe for Picnic Beansread moreStrawberry Blueberry Crumb Barsposted by Jessi Kerner on June 29, 2016Recipe for Strawberry Blueberry Crumb Barsread moreFrom wine cellars and sommeliers to boxed wines and paint-and-sip parties, wine manufacturing and distribution is more important than ever before.

In this modern age, we can walk into our favorite wine bars and choose from any number of varieties of wine from all over the world. From its beginnings with grape farms and foot stamped batches through prohibition and more contemporary modes of commercial production, wine has had a long and storied history. As scientists continue to discover more benefits to drinking wine, more and more people order wine at restaurants, and keep their wine racks fully stocked. Wine originated in the Near East region, and is now produced on every continent in the world. Wine was discovered by grape farmers more than 7,000 years ago when they left damaged grapes in their harvesting vessels and found them transformed by fermentation days later. Upon finding the fermented grape juice and tasting it out of curiosity, farmers decided that they liked its flavor. Organized production of wine began 5,000 years ago in Mesopotamia (recognized as the area in present-day Iraq between the Tigris and Euphrates rivers).

Commercial production was later established in Greece. The first records date back to 3,500 years ago when the Greeks planted commercial vineyards and marketed their wine, selling their products to other countries. The Greeks made their wine by stomping on piles of grapes, using overhead ropes for support. In Mesopotamia, wine was served at meals as an alternative to water because good drinking water was hard to find. Traces of wine were found on stone tables and tomb walls, some markings dating back as far as 6,000 B.C. Today, we would likely consider Mesopotamian wine undrinkable. The wine served at their tables was probably very different from the wine we drink today because their production methods were much less controlled. Ancient winemakers had not yet discovered how to alter the fermentation process. Modern studies on the fermentation of wine have helped winemakers identify the most desirable conditions, allowing them to make the best possible products. All winemakers follow the same basic steps: pick, crush, ferment, age and bottle.

When fermenting grapes for red wine, it is important to keep the grape skins immersed in the liquid. In the old grape-stomping days, winemakers did this by climbing into their wooden vats and manually mixing the contents. Winemakers submerged their whole bodies in the liquid, paddling their arms and legs to keep the skins incorporated. Today, winemakers push the skins down with a mechanical plate, or mix them in with a rake. Once the steel tank came along, wooden vats were no longer used in the fermentation process. The first successful steel tank was patented in 1912 by the German industrial conglomerate, Krupp. Steel tanks did not appear in America until after World War II when famous winemaker, Ernest Gallo, commissioned the making of tanks for his California winery. Before refrigeration was made available in the 1950’s, most reputable white wines still came from France and Germany because their naturally cool climates preserved the wine best. Grape-harvesting equipment was also commercially available for the first time in the 1950s.

Despite speeding up the process, the first grape-picking machines worked poorly; they were known to destroy the vines and grapes during the picking process. Stanley Shepardson and Nelson Shaulis invented a more efficient machine in the early 60’s. The Cornell Grape Harvester, developed at Cornell University, removed the grapes by shaking the vines. Max and Roy Orton developed similar machines in 1963 and 1967; instead of shaking the vine, however, their machines beat the trellises that the vines grew onto. In the late 60’s, John Deere developed yet another grape-harvesting machine using shaking/beating technology. Sadly, despite their attempts to build a gentler and more efficient machine, these mid-century inventors still failed to provide a perfect fix. Their modified harvesting machines still damaged the grapes and vines. With much gentler, state-of-the-art harvesting equipment, machines can now safely remove grapes from their vines without damaging them. After harvest, grapes make their way from the fields to the wineries in large bins or lugs.

Most wine harvesters prefer to work at night because of the cool temperatures. During daylight hours, the sun can cause premature fermentation. Before entering the steel tanks, grapes must be fully destemmed. The grapes are dropped into a hopper where the stems are carefully removed by an auger. While some destemmers are meant to lightly crush the grapes, others return the grapes plump and whole. Some winemakers wait for the cell walls to break down naturally, a process that happens in the tank. As cell walls deteriorate, the grape juice escapes and collects at the bottom. Winemakers then introduce yeast to begin the fermentation process. If the tank contains skins, the juice gets pumped over the top, breaking the cap and forcing the skins downward. While fermenting grapes with their skins makes red wine, white wine is the product of skinless grapes. After fermentation, the wine is pumped into barrels in a climate-controlled room. The wine then ages in those barrels for 10-18.

Winemakers have the option of using stainless steel or oak barrels. A crisp white wine, like Pinot Grigio, tastes best when aged in steel or “neutral” barrels. Oak barrels add distinct flavors called aroma compounds, which are important components of wines like Chardonnay or Malbec. Vanilla, spice and clove, caramel, and smoky aromas are just a few of the flavors imparted by oak barrels. Oak barrels are either toasted or untoasted, meaning they have either been charred by fire or left alone. More heavily toasted barrels impart deeper flavors of oak. Winemakers distinguish their wines by using specific types of barrels and specific types of grapes. Warm-climate grapes, grown in regions like California and Southern Italy, have the chance to become fully ripe and lose some of their natural acidity. Cool-climate grapes, grown in places like Oregon and New York, have a harder time ripening, causing them to retain their natural acidity. Ripe fruit flavors are found in wines from warm climates, while tart fruit flavors are found in wines from cool climates.

Winemakers are still struggling to make exact replicas of their favorite batches. They have learned how to control the fermentation process by timing the introduction of yeast and controlling temperature, but they are still unable to perfect their manipulation of soil. Scientists measure water levels and temperatures in vineyard soils in hopes of finding the best possible conditions for each varietal. By compiling data and measuring outcomes, winemakers may someday learn how to perfectly replicate wines. Threats of global warming have led to an interest in warm-climate varietals. With sustainability concerns on the rise, vineyards in dry climates like California have been forced to imagine ways to cut back on water usage. To combat both issues, California winemakers predict a stronger reliance on Spanish and Sicilian varietals because they thrive in warm, dry climates. Though California is currently using over 100 different varietals, the changing climate may reduce this number over time.

Worldwide, global climate change may impact the way we grow, what we grow, and what we consume. Despite these challenges, winemakers anticipate a bright future for wine. Because consumers can learn about wine on the web, more and more people are taking interest in lesser-known wines like Corvina or Chenin Blanc. There are a number of wine apps available for smart phones that analyze consumers’ taste preferences and deliver a list of matches. Overall, people are becoming more knowledgeable about wine and are more comfortable selecting a bottle from a liquor store or restaurant wine list. Sellers of fine wine expect that stores will soon change. As consumers’ palettes grow, so too does the demand for niche wine shops with special products for connoisseurs. This is How Wine Gets Made in the 21st Century – Popular Mechanics Wine Industry – Alcohol and Tobacco Tax and Trade Bureau A History of Wine – Cornell University Wine as Biological Fluid – US National Library of Medicine