Young Sommer Winery Page 2
The variable capacity tanks have a lid floated on the wine surface with an inflatable tube around the edge.

We use barrels for small batches.

Mixing in sugar.

200 gal. of fermenting Traminette.

After fermentation, fining, chill proofing, and racking a couple times.

Quality control.

With Herm and Wilma.

Our plate filter for coarse and medium filtration.

Our sterile filter - takes out even yeast and bacteria. Disposable cartridges - $300 each.

My lab area.

An ebulliometer - measures alcohol content.

Herm got me a really nice pH meter.

Our bottling line.

Ethan filling bottles.

Herm corking.

The labeling machine.