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The WineEasy™ combined fermentor and press is admittedly different than anything else on the market, but it's distinguished by the quality and performance you expect from Blichmann Engineering. It's extremely easy to use, and traditional fermenting and pressing techniques simply can't rival its results.

At the heart of the system is a high-quality, stainless primary fermentor (20, 30 and 55 gal sizes). A uniquely designed false bottom located at the bottom of the fermentor allows the pomace to be separated from the wine while draining the unit. The tines on the pressure plate support the bottom of the fermentor and perforated false bottom and keep it from collapsing from the pressure imparted by the vacuum pump.

After alcoholic fermentation, the free run is drained or pumped out of the fermentor. The sliding piston assembly is then installed. The vacuum pump evacuates the carboy (or other vacuum capable vessel) and applies a vacuum under the false bottom of the WineEasy™ fermentor. This causes atmospheric pressure to push down on the sliding piston, pressing the pomace to the ideal maximum pressure of 14 PSI to avoid hard-press conditions.

Because all of this is done without transferring the pomace to a press — and in a completely closed, air-tight system — oxidation, contamination, and mess are virtually eliminated.

Cleanup is as easy as scooping out the dry pomace into a container and washing out the high-polish stainless steel fermentor.

The WineEasy™ is a truly revolutionary new process to ferment and press wine. Because the wine is pressed in the same vessel in which it is fermented, we have uniquely configured it, too, selling the fermenting vat separately from the pressing system.

Buying Guide:

First, select your batch size, noting that the fermentors are designed to be filled about 75% full of must (to allow for cap rise) and that typical press efficiencies will be about 60-70%.

*Finished wine and must weight are approximations only due to varietal differences and other variables.

Buying your system:

The system is divided into three main parts: Fermentor, Piston, and Vacuum Pump. This eliminates any wasted components should you desire to have multiple fermentors and/or different size units in your winery.

Step 1:

Base Fermenting Vat: Select the size or sizes that meet your needs — either one unit, multiple units of the same size or even a combination of different sizes! Each fermenting tank comes equipped with the ring stand, bottom valve, false bottom assembly, and a tight-fitting lid.

Step 2:

Piston: Purchase a piston assembly to match your fermentor size. You will need one piston for each differently sized fermentor you have in your winery. If you have multiple fermentors of one size, you only need one piston.

Step 3:

Vacuum Pump: Purchase the vacuum press kit. You will only need one vacuum press kit for your winery, no matter the size or quantity of your fermentors. The vacuum press kit can also be used to degas your wine!