Wine Presses 30# Ratchet Style

• A pressed steel base with threaded shaft and drain pan.

• Split wood basket with metal bands, hinges and pins.

• Wood pressing plate and wood blocking.

• Ratcheting head with metal knives or keys.

SETUP and OPERATION

1. Before use, disassemble the basket by removing the pins; clean and sanitize along with any other components which will come into contact with the grapes or juice, including wood press plates and wood blocks.
2. Lubricate all moving parts and hinges with petroleum jelly or a food grade lubricant.
3. Assemble the basket onto the metal base and secure with hinge pins.
4. Place a clean sanitized container under the spout to catch the juice.

Woodblocking

1. You may choose to line the basket with a nylon bag to contain large particles or pulp as a result of the pressing.
2. Fill the basket with grapes to within one inch of the top.
3. Place the pressing plate on the top of the grapes, followed by wood blocks placed at right angles to the plate halves.
4. Thread the ratcheting head onto the threaded shaft, set the ratchet keys to allow clockwise operation as shown, and lower onto the wood blocks.

Ratchet key (clockwise)

1. Apply pressure on the head and begin pressing by turning 2-3 turns in a clockwise direction.
2. Pause until the juice no longer runs, then continue pressing in 2-3 turn intervals.
3. Stop when the head reaches the top of the basket.

Ratchet key (counterclockwise)

1. Reverse the ratcheting head as shown and raise to add more wood blocks at right angles to the previous ones.
2. Lower the head to the blocks and repeat the pressing operation until all of the grapes have been reduced to 1/3 of the original volume or the ratchet turns with excessive resistance. To prevent damage to the press do not use levering devices longer than supplied with the unit.
   
3. Raise the ratcheting head and remove the wood blocks and pressing plate from the basket.
   
4. Remove the hinge pins, open the cage and remove the pomace.
5. If you wish to do a second pressing, place the pomace in a sanitized large container and break up with a ladle or large spoon and place back into the cage. Repeat the pressing cycle until all juice has been satisfactorily removed. This step is sometimes called the second run or pressing. The second pressing should be avoided if you are making wine for quality over quantity. The second pressing is of lesser quality, since some oxidization occurs and excessive tannins and harshness from the skins and pulp will be pressed into the wine.

Large ratchet head

The larger presses #40 and #45 are supplied with a two slot ratcheting head which will operate fast (key in inner slot) or slow (key in outer slot). More pressing torque is available at the slow setting.

To keep the press in proper operating condition and provide long reliable service, perform the following procedure after completing pressing for the season:

• Clean all components with water and allow to dry thoroughly.
  
• Re-lubricate all moving components of the ratchet head and basket hinges.
  
• Tighten any loose bolts. Service and replace any damaged or worn parts.
  
• Cover and store the press in a dry environment.
  
• Retain these instructions for future reference.