REQUIREMENTS
INSTANT WINERY! No infrastructure needed. No installation. No water usage. No wastewater
generation. No building permits. No expensive press to purchase, maintain and clean. Fully
automated punch – just set and forget. Estimate 2-4 manhours /batch total. Here is a quick
guide to winemaking in the GOfermentor and the equipment required. You can start your own
winery for approximately $8000. For detailed operation please consult the Operating Manual
and website www.GOfermentor.com.
Red Wine:
Filling:
Red wine is made using red grapes. The color and tannins are extracted from the skins and
seeds, and we do not recommend making red wine from juice or concentrates. Grapes can be
received in clusters or machine picked (destemmed and partially crushed).
1. Using grape clusters: Grapes are typically attached to the stems in clusters. Grapes can
be destemmed using a mechanical destemmer. An example is shown below:
Motorized destemmer/crusher with built-in grape pump. About $ 2000 from morewine.com
The destemmed grapes can be crushed using optional rollers below the destemmer or
left uncrushed altogether or in part (resulting in fruitier wine with less extraction). Next
they are loaded into the GOfermentor liner.
2. Using destemmed grapes: The destemmed grapes must be loaded into the GOfermentor
plastic bag. This is very easy if the destemmer has a built-in grape pump (such as the
one shown above). Simply connect the outlet of the grape pump to a 2 inch hose and
connect the other end to the front top port on the GOliner bag. Run the destemmer to
fill it with grapes. If the grapes are received destemmed, they can still be dumped into
the destemmer and conveyed. If a suitable destemmer with pump is not available, a
must pump capable of handling whole grapes should be used to pump the grapes into
the GOliner. Alternatively, grapes can be manually loaded by cutting an opening into the
liner and using a hopper above the GOLiner or simply transferring grapes by hand. The
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opening is closed with tape after filling as detailed in the GOfermentor Operating
Filling through 2inch inlet port
Alternate manual filling
through hole in liner
Manual.
Fermentation:
Each GOfermentor unit consists of a controller and an outer container (GObase). Options are
temperature probe/sampler (GOtemp) and cooling plate with valves (GOcooler). Minimum capacity is
200 Kg grapes (440 lbs) and maximum is 1000 Kg (metric ton = 2200 lbs), One ton of grapes will yield
between 120 and 160 gallons (600- 800 bottles) of wine.
Once the GOliner is filled with grapes, the next step is adding nutrients and yeast. These are
added through the front top inlet 2” Triclamp port.
Basic winemaking literature should be consulted for selecting suitable nutrients and yeast.
Pasteur Red is a good all-around yeast for most reds. A typical yeast addition is about 1.0
grams per gallon. Yeasts must be hydrated with great care at the precise temperature specified
by the manufacturer.
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Acidity often requires adjustment. If wine pH is above 3.45 just after crushing, it should be
corrected with tartaric acid. If grapes have soaked out 24 hours, the target pH is 3.60. A rule of
thumb is to add 2.0 grams of tartaric acid per anticipated gallon of wine for each 0.1 drop in pH
desired. If pH is below 3.45, don’t worry about it at this point. Deacidification may be
considered after fermentation.
The GOliner is a sterile container that permit control of the microbiological processes of
fermentation. It prevents contamination of the must (crushed grapes) from microorganisms
resident in the winery and cross-contamination from spoilage organisms from other batches
where they may have taken hold. However, each lot of grapes carries with it a substantial and
complex collection of mostly alcohol-intolerant wild yeasts and bacteria that sometimes create
undesirable prior to the onset of fermentation by your inoculum of commercial yeast. It is
conventional wisdom to suppress this activity by adding a small amount of sulfur dioxide at
crushing. For sound grapes, use a teaspoon of potassium metabisulfite (KMBS) for each 200
pounds, sprinkled in slowly at the crusher to obtain good mixing. The GOfermentor will do the
rest.
After additions, the exhaust vent is attached and in the inlet port closed. The fermentation will
now proceed and the GOliner will inflate with CO2. The punch schedule can be set and punches
started after 24 to 48 hours. Samples should be taken to determine the end of fermentation
(typically when all the sugar has been consumed). The easiest way to take samples is to use the
GOtemp sampling tube option.
A red wine fermentation proceeds hotter than white wines (next section) and ideally peaks
above 80oF for good extraction and color stability. While cooling is not essential for red wines,
you may find, depending on the room’s temperature and the grape load, that you are running
too hot (more than 90 oF). To control temperature pre-install a GOcooler heat exchanger
plate/control valve option. The GOtemp probe monitors fermentation temperature
automatically regulates the coolant supply valve to maintain the desired temperature setpoint.
The GOcooler plate is installed by placing it under the GOliner in the GOBase prior to filling. You
need to provide a pressurized source of circulating chilled water or glycol.
Pressing:
When the fermentation is complete the clean wine must be pressed out leaving the waste skins
and seeds (pomace) behind. Traditionally pressing is done by transferring the fermented must
to a dedicated press. These presses cost between $ 3000 to $ 20,000. In addition to the cost,
they require tedious cleaning and maintenance. In contrast, The GOfermentor does NOT need
any external press. Pressing is done in the GOliner itself, eliminating the cost of a press and
required labor and washing.
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To press from the GOfermentor you need the optional GOpress pressing tube. Remove the
VENT assembly from he GOliner and insert the GOpress tube. Fasten with the supplied special
triclamp. Now connect a wine pump to the outlet of the GOpress tube using a 2-inch hose.
Connect the outlet of the wine pump to a collection vessel. The collection vessel can be a tank,
barrel, or best of all a SmartBarrel bag. The wine pump sucks the wine through the GOpress
tube and transfers it to the clean wine collection vessel as shown in the diagram below:
The wine pump can be inexpensive because it does not need to handle solids but must be
capable of self-priming. Suitable pumps are flexible, impeller, positive displacement, or
diaphragm. A suitable pump for example :
While not necessary, you should get a pump capable of variable speed
and reverse. This pump is also very useful for general winery
operations.
Start the pump and collect the free-run wine. It will be strained in the GOpress tube so there
will be no seeds, stems, or skins. When the free-run slows down, activate the PUNCH feature a
few times to squeeze residual wine out of the skins. Yield is slightly (1-2 gallon/ton) less than
hard press, but the whole process takes only 30 minutes and there is minimal clean-up. No
expensive press needed. When the pressing is complete, remove the GOpress tube and dispose
of the residual pomace as described next.
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Disposal:
The easiest way to get the waste pomace-filled liner out of the GObase is to twist the top of the
liner and tie a lifting strap. Then use a winch, automotive engine lifter, or forklift to lift it out.
You can dispose the pomace in compost heap, or spread it into the vineyard as fertilizer. The
empty liner can be disposed in household garbage. It is not UV stabilized and will rapidly
disintegrate in a landfill.
Racking:
After pressing, the red wine is allowed to settle leftover yeast to a sediment. A secondary
malolactic bacterial fermentation may occur within weeks or months. This is considered
desirable to soften acidity and prevent its spontaneous occurrence later in the bottle.
Malolactic may be encouraged by inoculation with commercial bacteria and holding the wine at
70oF. The onset and completion of ML can be tracked using an inexpensive paper
chromatography kit available from any winemaking supply store or from Enartis for $185.
After malolactic completion, the clarified wine is transferred to another vessel. With the
SmartBarrel, this is very easy. Simply attach a hose to the fill/discharge port on the SmartBarrel
diptube fitting attached to the bag containing the pressed wine and using a small wine pump
transfer it to another SmartBarrel equipped bag. The SmartBarrel diptube will drop as the bag is
pumped out ensuring that the upper layer of clear wine is transferred first. Stop the transfer
when you see cloudy material and discard the first bag with the sediments. No cleaning!
Conventionally, sulfur dioxide is added to the receiving vessel at the first post-ML racking to
prevent oxidation and control microbiology. The initial addition of one teaspoon (4.5 gm)
KMBS per 10 gallons should result in 25-30 ppm free SO2. This can be measured with a
Vinmetrica SC-300 assembly ($500 from More Wine) which also measures pH and TA.
The racking procedure is repeated 2 or 3 times until the wine is clear and stable. Each racking
can be a month or longer. Wood products, such as chips or staves can be added to a racking bag
to add oaky flavors if desired. Free SO2 should be maintained at 25-35 ppm.
For the adventurous, good results have been obtained with GOfermentor technology without
any sulfur dioxide additions. The system’s design minimizes contamination, thus greatly
reducing the risk of this strategy.
Finally, the wine is ready for blending, bottling, or long-term storage in barrels or SmartBarrels.
Cheers!
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White Wine:
Filling:
White wine is made without contact with skins. It can be made using juice from crushed fresh
grapes or from juice/concentrates.
1. Using fresh grapes: Grapes need to be pressed before fermentation. An external press
can be used and then the juice handled as described next. Grapes can also be crushed in
a GOfermentor using its built-in pressing capability. This results in a more aromatic wine
as the juice is not exposed to air, but yields are lower. In this method, destemmed
grapes are put into the GOfermentor liner as described in the section on red wine
making. The GOpress tube and a pump is connected to the inlet on a second
GOfermentor liner. The juice is pressed out exactly as described in the PRESSING section
for red wine. The first GOfermentor liner containing the spent grape skin and seeds is
discarded. The second GOfermentor contains the juice and this is fermented as
described in the next section.
2. Using juice/concentrate: Working with juice/concentrate is much easier. Use a wine
pump to pump into the top inlet port on the GOfermentor liner. Maximum juice fill
volume is 250 gallon (950 liters).
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Fermentation:
Since there are no skins and seeds in white wine production, there is no cap to manage. The
automatic punch feature is not necessary but it is very useful to program a gentle punch every
day or so. This action stirs up the yeast that settles to the bottom and also provides a more
uniform temperature.
With white wine it is desirable to keep the fermentation cool (50 to 65oF). This will require the
purchase of the GOcooler heat exchanger plate/control valve option. This uses the GOtemp
probe to monitor the temperature of the fermentation and automatically regulate the cooling
valve at the desired temperature setpoint. It is easily installed by placing it under the liner in
the GOBase. You need to provide a source of circulating chilled water or glycol.
Racking:
There is no pressing after white wine fermentation. When the fermentation is complete the
wine is pumped using a simple wine pump or gravity fed to another vessel. Here, the wine is
allowed to settle. Left-over yeast will sediment, and secondary ML fermentation may occur
unless sulfur dioxide is added directly after fermentation to suppress it. Except for chardonnay
styles, malolactic is considered undesirable for most white wines and rosés.
After a few weeks, the clarified wine is transferred to another vessel. With the SmartBarrel, this
is very easy. Simply attach a hose to the fill/discharge port on the SmartBarrel diptube fitting
attached to the bag containing the pressed wine and using a small wine pump or gravity feed
transfer it to another SmartBarrel equipped bag. The SmartBarrel diptube will drop as the bag is
pumped out ensuring that the upper layer of clear wine is transferred first. Stop the transfer
when you see cloudy material and discard the first bag with the sediments. No cleaning!
This racking procedure is repeated 2 or 3 times until the wine is clear and stable. Each racking
can be a month or longer. Wood products, such as chips or staves can be added to a racking bag
to add oaky flavors if desired.
Finally, the wine is ready for blending, bottling, or long-term storage in barrels or SmartBarrels.
Cheers!
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GOFERMENTOR
Feature
NET
PRO
On-demand punch control
ü
ü
Pressing operation
ü
ü
Temperature monitoring
ü
ü
Scheduled punch control
ü
ü
Temperature control (requires optional GOCOOLER)
ü
ü
Internet connection
REQUIRED
OPTIONAL
Color graphics touchpanel standalone operation
ü
Trend logging and display
Via smartphone
ü
Event and alarm logging
Via smartphone
ü
Wired Ethernet access
ü
WiFi
ü
Smartphone app
ü
Performance:
Capacity: Grapes: min 200 Kg (440 lbs) - max 900 Kg (2000 lbs)
Juice: max 950 liter(250 gallon)
Physical space and power:
The GOBase outer container determines the floor space and height. The fermentation bag is placed
inside the GObase container. The GObase container has a pallet base and can be moved by pallet jack or
fork lift. The GOfermentor control panel mounts to the GObase. One controller is required per base.
Electrical power: 110 VAC (10A). 220 VAC optional.
Floor space: 48” x 48” by 60 inches height. Minimum doorway width 46”
Weight : 90 Kg (200 lbs) empty; 1100 Kg (2500 lbs) operating max weight
Required Equipment:
The GOfermentor equipment can be purchased from www.GOfermentor.com.
1. GOfermentor PRO or NET – includes all electronics, hoses, and necessary accessories
2. GObase outer container with pallet base.
GOfermentor NET versus PRO features
In general, you need the PRO version if you do not have WiFi internet access.
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Optional Equipment:
1. GOtemp Sampling/Temperature probe. Includes hand sampler. Highly recommended.
2. GOcooler heat exchanger plate with control valve. This is needed if you are making white wine
or need to control a hot fermentation. You need to provide cooling water or glycol to the
control valve (1/2”NPT process connections). The GOcooler requires the purchase of the
GOtemp sampling/temperature probe.
The GOfermentor is the most economical option for a small winery. The basic equipment is just $ 1700
per unit and requires minimal infrastructure. Operating cost is just $ 100/run for the single-use GOliner
fermentation bag.
Cost:
GOfermentor NET $ 1200 (PRO is $ 1700)
GObase outer container (REQUIRED) $ 500
Gopress pressing attachment (AT LEAST ONE REQUIRED) $ 500
GOtemp sampling/temperature probe (OPTION) $ 500
GOcooler cooling plate w/valve (OPTION) $ 600
SmartBarrel diptubes $ 100
--- consumables ----
GOliner fermentation bag $ 300/set of 3 ($100 each)
SmartBarrel liners $ 25 - $ 50 each
Ancillary Equipment:
The other equipment you need for your winery depends on what you already have and what you are
willing to spend. Here is a basic list and budget prices. These items are available from a number of webbased suppliers.
1. Destemmer w/built-in pump $ 2000 (not needed if you get machine-picked
grapes already destemmed)
2. Wine pump (variable speed) $ 2000
3. Chiller $ 1000 - $ 5000
4. Totes, barrels, bins for racking variable
5. Bottling equipment variable
6. Essential lab gear $ 2000
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Support:
Have no doubts. We have perfected this unique system over four years and have several patents. We
have made many award-winning wines, as have our customers. Please check our website for technical
reports, research trials, and customer case studies.
Contact us if you have questions or just want to learn more. We will help you with your setup and train
you to run everything. It does not take more than 1-2 hours. Equipment carries 12 month warranty.
Made in USA.
Sales: sales@GOfermentor.com
Technical: tech@GOfermentor.com
Website: www.GOfermentor.com
Telephone: (USA) 908 877 5359
Become an expert:
Learn about winemaking and become an expert. Some publications you should read:
1. Jackson, Ronald S. Wine Science, Third Edition: Principles and Applications.
Elsevior, Inc. 2008.
2. Dharmadikari, Murli. Micro vinification: A practical guide to small scale wine production.
Midwest Viticulture and Enology Center, Dept. of Fruit Science, Southwest Missouri State
University, 2001
3. Peynaud, Emile. Knowing and Making Wine. Translated from the French
by Alan Spencer. J. Wiley, New York, 1984.
4. Zoecklein, Bruce W., Kenneth C. Fugelsang, Barry H. Gump and Fred S. Nury.
Wine Analysis and Production. Chapman and Hall, New York, 1995.
https://morewinemaking.com/content/winemanuals
Disclaimer – We have no connection with morewine.com or any other vendors mentioned here. We are
simply providing these links for your convenience. We do not endorse or recommend any particular
vendor.
GOfermentor requirements sheet 4/13/19
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