Machines

Over the last couple of weeks at work, my skills have been tested in seeing what i have picked up over the last year and three months. Recently i have had to run the disgorging machine to take the caps off Sparkling Wine so that Sweetener for The Sumac Ridge Stellars Jay Brut 2007 Vintage could be made. Doing some quick reading, Brut is a level of Sweetness.

The French use the following terms to describe sweetness in their fizzy:

• Brut Natural or Brut Zéro (less than
3 grams of sugar per liter)

• Extra Brut (less than 6 grams of sugar
per liter)

• Brut (less than 15 grams of sugar
per liter)

• Extra Sec or Extra Dry (12 to 20 grams of sugar per liter)

• Sec (17 to 35 grams of sugar per liter)

• Demi-Sec (33 to 50 grams of sugar
per liter)

• Doux (more than 50 grams of sugar
per liter)

Overall, i handled the Machine pretty well with no real issues, especially when i haven't really had someone teach me about the machines one on one.
The Next test was a couple of days ago when i was asked to label some Jackson Triggs White Meritage 2009. With all the settings on the machine, i have them all sorted out and can almost trouble shoot most, if not all issues with labeling especially, label height, label spacing and timing/track issues.