Prepare press with tray underneath connected to the fermenter
Place it under the stem remover and position the tappet mobile and vibrating table
Place bin to collect the stems
Activate stem remover
Unload the grapes onto the vibrating table and, as they make their way to the tappet mobile check for leaves and impurities
Pour 1.8 tons of grapes into the press (2 1/4 bins)
Activate press, it will take 2 hours to press the 2 tons.
Clean off sugar from surfaces to avoid stickiness and bees
Prepare yeast and pour it in
Once the press is done disconnect the hose and walk it down, then apply a cap to the top.
Place the bin for skins collection
Open the bottom of the press, let the skins come out, then turn it a little, open again to let the skins out, repeat this process until all the skins are unloaded, then collect them into the bin to make grappa
TO REMEMBER DURING:
check bin for stems collection, don't let it overflow
Pour the juice that accumulates on under the vibrating table into the press (leave some for the end as it helps clean up the press)
keep an eye inside the press, make sure it doesn't get too full, if necessary push down the solids