Cellar / Field guide

Prepare your first home cellar

A clear workspace and a simple record are part of the equipment.

Plan the work before fruit arrives.

Make room to receive, sort, process and ferment the fruit. Check that your vessels are food-grade and appropriate for the process. Allow space for vigorous fermentation and use suitable gas-release arrangements; never seal an actively fermenting batch in an airtight container.

Clean first, then sanitize.

Remove residue and debris before using a sanitizer. Follow its label for concentration, contact time and any rinse requirements. Inspect hoses, valves and difficult-to-reach surfaces. A clean-looking workbench does not prove that the equipment touching the wine is ready.

Respect fermentation gas.

Fermentation releases carbon dioxide. Provide suitable ventilation and seek appropriate guidance on CO₂ monitoring for the space. Avoid enclosed or poorly ventilated fermentation areas.

Give the batch an identity.

Create a batch name before the first transfer. Record the fruit source, cultivar, date, volume and initial measurements, then log each operation. Labels on vessels should match the journal so that notes remain useful when several batches are underway.