SEGMENT: WINE BOTTLING
Edward Russell>ISM Walk & Talk Interviews>Russell, Edward, Section 2
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- Names, Place & Dates
- WINE BOTTLING
- Edward Russell explains sterilizing the bottle with SO2 and then draining the excess liquid on a stand called a Christmas tree and then putting it on the bottling table. The bottle filler is a six bottle filler from a tank that is controlled by weight and gravity to fill the bottles. A ballast regulates the level in the bottle.
- BOTTLES
- Mr. Russel explains that they bottle 750 mL but the bottles can come in different size or shapes, such as a high shoulder bottle. Clear, flint, light green and dark green are some of the bottle colors used. More expensive wines use fancier bottles.
- EQUIPMENT
- Neoprene corks are used because twist tops are not traditional. Neoprene has a more consistent quality. Natural cork must be stored at a tilt and neoprene corks can be stored upright. Capsules are placed over corks and a heat wrap machine is used to seal it. The bottles are then rolled over a labeler which puts the label on it.
- PRODUCTION
- There are twelve bottles in a case and usually fifty two cases on a pallet. It takes about three hours and five people to bottle 100 cases. Bottling is only done twice a week. It takes a day to prepare the machines to bottle and an afternoon to clean it up. In wine it is very important to be clean and bacteria free.
- REGULATION
- Mr. Russel says he has not seen inspectors but will someday. No certification is necessary, but proper training is important to make sure the wine is bottled properly.
- SALES
- Wine stays there in a wine cellar till ready for sale. Harrisburg Spirits Liquor is their only seller. They're working towards more sellers after they build inventory. They've only been in business for a year and lack a large inventory. They will have fifteen different wines, including dry, semi-dry and sweet wines.
