Winter
Budget for and purchase any new, big-ticket, crush and lab equipment
Schedule up-fits and big projects
Inspect plumbing and tanks
Installs and plumbing project are great here. Projects aren’t rushed and are ready for when you need them.
Check glycol brix in chiller. Prepare for cold stabilization.
Visually inspect the units, looking specifically for leaks; and shutdown equipment not in use.
Spring
Preliminary orders. A lot of big orders can take months to build.
Order non-perishable fermentation supplies (oak, fining agents, rice hulls)
Schedule repairs and maintenance. Test run everything. Make sure your glycol levels are right. Solenoid valves and pumps are running and the tank jackets are working right
Replace refractometers (at least every two to three years).
Check glycol brix in chiller and full pre-season maintenance of unit. (Some compressors and parts can be 6-8 weeks out especially on larger units)
Summer
Scale recertification (if needed)
Begin harvest safety training for new and temporary employees
Rent additional forklift for harvest (if needed)
Replace pH and NH4+ probes in lab
Replace analytical enzymes for winery lab
Schedule repairs and maintenance. Test run everything
Check all scales, hoists, forklifts, as well as all crush pad equipment, to verify function and cleanliness
Scheduled replacement for press bladders and peristaltic pump tubes (if needed)
Order enzymes, yeast and malolactic bacteria inoculants
Throw out last year’s leftover rice hulls, oak chips (if more than six months old)
Restock winery laboratory supplies
Restock cleaning and sanitation supplies
Annual maintenance for all forklifts (lift-trucks)
Check glycol brix in chiller and full pre-season maintenance of unit. (Some compressors and parts can be 6-8 weeks out especially on larger units)
One month before harvest
Plan for back-up hot water pressure washer or steam generator
Plan for back-up forklift (may have to be scheduled weeks in advance)
Disassemble, clean and verify function of all crush equipment that will come into contact with grapes (crush line, sumps, pumps and presses)
Check and adjust SO2 for all wines that will remain in-barrel during harvest
Run test chiller to temp under load, check full system. Like a race car you want it ready for race days
Every service tech is normally booked up this time of year, be prepared for that
One week before harvest
Clean and sanitize harvest bins
Top all barrels
Clean and sanitize fermenters and press
Run test chiller to temp, check full system. Like a race car you want it ready for race days.
Every service tech is normally booked up this time of year, be prepared for that.
One day before harvest
Sanitize the entire crush line from receiving hopper to fermenter
This is not the time to turn everything on for the first time…
Every service tech is normally booked up this time of year, be prepared for that.
Additional Tips and Reminders*
1. Stay organized and communicate effectively with workers and suppliers.
2. Prioritize safety and take regular breaks to avoid fatigue.
3. Continuously monitor weather and adjust plans accordingly.
4. Keep detailed records for future reference and improvement.
5. Review and update harvest plan annually to ensure optimal efficiency.
By following this comprehensive checklist, you'll be well-prepared for a successful harvest season