Edward Russell>ISM Walk & Talk Interviews>Russell, Edward, Section 2


duration 10:35
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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.
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.
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.
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.
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.
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.