This week consisted of only pumping and cleaning the pumps. Pump overs are done twice a day and there are 80+ fermenters. The majority of the tanks are 2 tons which are 10 minutes of pumping. There are some barrel fermenters which are 3 minutes of pumping and 5 ton tanks which require 15 minutes. I am pumping for around 12 hours a day, which is nice because I can listen to headphones.
This is an amphora. It is similar to a barrel that it is porous so the flavor of the wine gets into the vessel. The main difference is that there is no oak flavor with the amphora.
This was the first tank. It is overflowing so it was pumped into a keg. The screen in the top is so it over flows in the middle and not the sides.
These barrels that are used to ferment are called a Demi. They are 159 gallons so it is larger than a normal barrel.