So 100 lbs will occupy about 10 gallons of space after being crushed. Our rule of thumb here is to estimate that crushed and destemmed grapes will occupy about one gallon for every ten pounds. 240 x 4 = 960 or nearly a thousand pounds, hence “half ton bin.”Ĭalculate your own volume of buckets needed for picking the grapes:įor red wine, you need an estimate of the must volume to choose an open top fermentor (ie. That makes it 32 cu ft, which is 240 gallons. The usual “half ton bin” (also called by the brand name Macro bin) is about 2’ tall and 4’ x 4’ square. At that rate, a 6.5-gallon bucket holds about 26 lbs, a 10-gallon bucket holds 40 lbs, a 20 gallon bucket holds 80 lbs, a 32-gallon bucket holds 125 lbs, and a 44-gallon bucket holds 250. To estimate what containers you need to transport whole clusters from the vineyard to your home, we use a figure of about 4 lbs per gallon equivalent (for reference, water weighs about 8.3 lbs per gallon and wheat flour weighs about 5 lbs per gallon).
Select an estimated vine yield above and fill in the equation below.Įstimating Volumes in the Field and the Winery grapes of unknown specifics – use 10 lbs per vineģ) Hot areas and vines known to be high yield – 12 lbs per vine ≈ (# Clusters per shoot) X (# Shoots per Vine) X (Avg Cluster Weight - 4 to 8 oz)ġ) Cool area, lower yield grapes – use 7.5 lbs per vineĢ) Moderate temperature area or Sonoma Co. To estimate more closely, use this calculation: For a home grower with just a few vines and an expectation of yields somewhat less than obtained in commercial vineyards, a starting guess without much details available might be a very rough 10 lbs. These ranges translate to approximately 7 to 16 lbs of grapes per vine in Sonoma County, assuming about 800 vines planted per acre. In hot climates like California’s Central Valley, growers may produce as much as 10 to 12 tons per acre. *Only 60-80% of potential clusters will successfully yield fruit, therefore a better estimation would be to reduce the estimation to 2,800 – 3,800 lbsĬommercial growers talk in “tons per acre,”-in a cool Sonoma County climate, such as the Petaluma Gap, common yields are about 3 tons per acre, whereas in a warmer climate like Dry Creek Valley or Alexander Valley, yields of 5 to 7 tons an acre will be common. = assume 800 plants an acre (43,560 sq ft)
It can also be useful in preparing totes, buckets, tanks and other equipment for the harvest based on anticipated yield.Ĭlusters weigh between 4 oz (cool AVA Pinot) to 8 oz (hot AVA Chenin Blanc)Ĭlusters can be controlled by controlling the buds allowed on the shootsĬlusters are Cool Region Pinot Noir = 4 oz per cluster Take note that for the vineyard manager, this approach can be used to control yield and avoid over-cropping if that is desired. Vineyard Manager Carmine Indindoli, a long time consultant and guide of our Sonoma County winegrowers, taught our staff the following calculation to estimate vine yield based on grape clusters. There are four commonly used expressions of metric measurements you will find in our discussions, and all of them can be considered equivalents as follows.ġ.0 g per liter = 0.1 g per 100 ml = 1000 ppm (parts per million) = 0.1% mass/volumeĪND WHAT ABOUT BRIX? Brix = % sugar mass/volume = grams of sugar 100 ml Therefore, 0.1% mass/volume = 0.1° Bx (from above example)
#HOW TO CALCULATE PPM WINEMAKING HOW TO#
It is a good beginning to understanding how to convert between common units of expression used in winemaking. What is a Brix? Few winemakers know that it is a metric measurement. Every winemaker with a season of experience knows that they must measure and potentially adjust the Brix of their grapes. Our staff has found it useful to review these calculations each year just before the harvest to “get our head in the game” after 9 months without need for harvest math.Ī good place to start is units of measurement. This article is a review of some of the calculations we have found most common and most important at The Beverage People. In our line of work, we help folks translate standard to metric, vine counts to grape volumes, sugar adjustments, acidity adjustments, and dozens of other calculations necessary to get through the process from fruit to bottle. For some of us, including those of us employed in the trade of winemaking consultation, it is math season. You can call it wine season, you can call it harvest.
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