Currently, there is nothing likes this in the East. McLellan expects the new fermentation facility to be shared by wineries, breweries, suppliers, and equipment manufacturers, as well as educators, consumers, national associations, and students, all of whom will directly benefit from the teamwork, expertise, and services that the Station can provide. By giving us better information on how to improve our products, we will be better able to compete in the national and international wine markets. Osborn noted that the wine industry in California has been supporting fermentation research for years. We will use the money to begin renovations by adding additional utilities, floor drains, and an analytical lab and office to the existing space, which is a former machine shop, and sealing and painting floors and walls.
Plans are for the west end of the facility to focus on brewing.
Equipment will include a mash lauter, boiling kettle, fermenters and tankage. The central workspace will include a stemmer and crusher, fermenter and pasteurizer. Funding is expected to come from a variety of sources. Initially, the Station will rely heavily on contributions from industry to help get the facility up and running. Equipment manufacturers are being contacted for in-kind donations of pilot scale winery and brewery equipment, including tankage, presses and filtration units.