True dry steam is in the form of vapor, which travels much faster than liquid water and can reach deep into harborage sites and the wood pores of barrels for the most thorough sanitation, killing Brett, Zygo and tartrates as well as countless other micro-organisms. The Optima Steamer is ideal for the wine industry, making cleaning operations throughout the facility simple and most effective.

Eco-friendly Maintenance

Steam generation takes less time than heating a volume of water because it uses a fraction of the amount. As a result, steam can clean areas much faster than water. Steam at a constant high temperature is proven to eliminate yeast and bacteria from various surfaces using little amount of water and no chemicals. Using steam is also a great way to clean any nooks and crannies around winery and tasting room facilities.

Top-to-bottom Solutions

The Optima Steamer is ready for all-day use in minutes, which means saving on time and energy costs. Heat from consistent dry steam can kill almost anything on contact. Steam at the molecular size of H2O can even penetrate deeper than hot water or chemicals into wooden barrels, which results in much better efficacy on spoilage yeast genera such as Brettanomyces and Zygosaccharomyces as well as food-related bacteria such as E-coli, Listeria and Salmonella. Vapor-steam can easily access and sanitize kegs and the variety of other machinery around your facility. Also, the Optima Steamer can effectively clean up to 30 bottles at once!

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Pellegrini Wine Company used to clean barrels with a pressure washer followed by ozone. That changed in 2016, as California was emerging from a five-year drought that had impacted agricultural access to water, depleted groundwater and damaged the environment. Pellegrini winemakers wanted to clean in a more water-conscious way. That meant stepping away from using the high water consumption needs of ozone, which can also adversely affect winery workers and the environment.

“You have to use so much ozone to overcome the heat that deactivates ozone after pressure washing with hot water,” says Charlie Fauroat, Pellegrini’s Winemaker and Assistant General Manager. “The wine industry uses so much water that anywhere we cut back has a major impact. We started by switching to a hose-driven head then steam, followed by a pressure wash. That uses less water, puts less stress on our pressure washers, as well as pressure rinsing heads, and keeps ozone out of the winery.”

Viticulturists and winemakers continue moving to less water-intensive solutions, with the California Sustainable Winegrowing Alliance (CSWA) certifying over 2400 California vineyards and almost 200 wineries. Equipment suppliers have also contributed by creating more water-efficient solutions, including the Optima Steamer developed by Steamericas to reduce water runoff.

“Steamers use very little water and sanitize without chemicals,” says Sean Ring, VP of NorthBay Equipment. “For example, the Optima Steamer uses significantly less water than other barrel cleaning methods―only 0.08-0.32 GPM vs. 4-11 GPM―saving wineries hundreds or thousands of gallons of water. That’s a critical benefit, given that California water usage restrictions are here to stay.”

Steam Is a Better Clean

A 2019 Lebrun Labs study found that dry steam reaches temperatures lethal to pathogens that spoil wine, like Brettanomyces (Brett) and Zygosaccharomyces, in just a few moments, compared to the 30 or more minutes needed when pressure washing. Steam also fills barrels faster than water, saving time and eliminating chemical residues in the wine.

Steamericas’ Optima Steamer uses only a half-gallon of water to rehydrate and sanitize a barrel, eliminating wastewater and chemicals and allowing wineries to comply with the Clean Water Act. Steam also penetrates up to 8-9 mm into barrel staves, making it more effective than traditional cleaning methods at removing Brett, which can grow into the wood as deep as 5 mm.

“It’s a better clean,” says Fauroat. “Honestly, the first time you steam a barrel and then pull that vacuum, dump it out and see what comes out, it’s earth shattering. You think, ‘and that was going to be my wine?’ It’s important to steam clean the day you empty a barrel, but it’s even more important to do it the day you fill a barrel. You’re just shooting yourself in the foot by putting your freshly pressed reds into sulfury barrels because you have a bad barrel prep program. Using steam is an easy decision. It’s a better clean and easier on the environment.”

Optima Steamers Are Safety-Focused

Worker safety is always critical for wineries, and the Optima Steamer’s Barrel Wand Tool helps protect them. The wand rests atop the wine barrel in a stainless-steel base that directs the steam away from a worker’s face. The easy-to-use shutoff valve lets users move the Barrel Wand between barrels without the steam billowing back into their faces.

“Safety and ease of training are two other main concerns,” says Fauroat. “We share our facility with another winery, and they have another brand’s steamer, so I get to see them both in action. The other steamer is stainless and has exposed copper pipes, both of which get very hot and are easy to touch by mistake. The Optima Steamer is entirely cased, which is so much safer. Another thing is the flow valve. With the Optima, you open it fully every time you release the steam. For every other steamer I’ve seen, you have to crack it open no more than 30% or decimate the pressure. I have to train people and mark the 30% point with a sharpie to remind them. That’s what I love about the Optima Steamer! It’s foolproof because it operates fully open. That means I can send any worker, even help from the vineyard, off on their own with a very short training and know they’re not going to hurt anything, including themselves. That’s an extra 15 minutes I can use somewhere else.”

Another time saver is that employees can set up the Optima Steamer and work elsewhere while the steamer is cleaning. The Optima also has a thermometer that reads the barrel’s internal temperature, so a user will know if the steamer isn’t reaching the desired temperature.

If you’re a Winemaker looking for a safe, efficient and eco-conscious solution for cleaning barrels, reach out to NorthBay Equipment to discuss your needs and let them analyze and recommend the best options. For many, that will be the Optima SEII Steamer.

NorthBay Equipment and Steamericas will be at the WIN Expo on December 1, 2022 at the Sonoma County Fairgrounds. Stop by at booth #453 to see the Optima Steamer in person.

Steamericas, Inc., the first U.S. subsidiary of SJE Corporation, an industrial steamer manufacturer out of Busan, South Korea, is a leading supplier of the most environmentally friendly and cost-effective cleaning solutions for the food and agricultural industries throughout North and South America.

Today, the woman-owned industrial cleaning equipment company headquartered in Inglewood, CA announces that a study conducted this year by Lebrun Labs LLC confirms that dry steam vapor reaches hotter temperatures inside oak barrels in a fraction of the amount of time that it takes more traditional hot water pressure washing methodologies.

According to Yujin Anderson, Steamericas, Inc.’s General Manager, the study looked at how quickly hot water and dry steam vapor increased the barrel temperature to the degree necessary to kill yeast strains such as brettanomyces and other microorganisms that can grow deep inside the wood staves.

The Lebrun Labs study found that it took 30+ minutes for 180-degree water to reach lethal temperatures versus dry steam vapor, which reached efficacy in just moments. 

“The dry steam molecule is smaller and able to penetrate pores more effectively to get those temperatures high,” confirms Anderson. “The industry has been told that steam is better than hot water, but this is the first scientific data comparing the two that proves it.”

Anderson points out that dry steam sanitizes and rehydrates barrels at the same time, uses significantly less water in the cleaning process and requires no chemicals, which provides a significant environmental and cost saving benefit to wineries.

“Dry steam uses between one quarter to a half gallon of water per barrel,” Anderson reports. “Compared with having to use and then treat 60 gallons of water with hot water pressure cleaning – that’s huge.”

Use of dry steam in barrel sanitation has been gaining popularity among winemakers thanks to the fact that while chemical based barrel sanitation methods – including ozone treatment – can be effective on contact surface, they are not effective sanitizers when it comes to microorganisms hibernating inside the wood staves such as Brettanomyces.

Steamericas, Inc. is the North American distribution and support center of the Optima Steamerâ„¢, offering products that range from all electric dry steam generators to fuel run steamers for mobile solutions or for those without access to three phase electricity.

Live demonstrations of the Optima Steamerâ„¢ and Steamericas, Inc.’s Barrel Wand Tool, a device developed specifically to fit steam to wood barrels in a way that allows users to monitor temperature inside the barrel and prevents damage, will be available at Hotsy Pacific’s Booth #235 during WIN Expo this coming December and at Steamericas, Inc.’s  Booth #1905 during the Unified Symposium in February, 2020. For more information and to request a complimentary product demonstration, go to www.steam.am/wine.

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 Introducing the New SE-II from Steamericas:

Dry steam has become increasingly popular among wineries, breweries and the food and beverage processing industries in general as an alternative or additional sanitizing method to combination of a large amount of water and chemicals (including Ozone).

The new Optima Steamerâ„¢ SE-II is the next step in dry steam technology, taking the best facets of previous Optima Steamer models such as the patented boiler technology which provides industry leading pressure and heat while adding an improved LCD display allows for quick remote troubleshooting with minimal training and automatic maintenance reminders. Other improvements  include a large on-board water tank, easy access to all parts including those inside the control box and larger wheels for easier maneuvering.

While Optima Steamer customers always have had an option to contact authorized local dealers for any service and maintenance needs, being able to self-diagnose and fix simple issues help wineries save time and costs in the long-term.

The SE-II can be used with a wide variety of attachments allowing cleaning and sanitization of barrels, bottling machinery, tanks, floors, harvest equipment, kitchen prep and hood surfaces and more for both CIP and COP applications. The SE-II is rated as both a commercial and industrial steamer with models available with outputs rated at 18K, 27K and 42K.

Steam is known to penetrate barrel pores ¼~½” deeper beyond the direct contacting surfaces, which is ideal for eradicating brettanomyces, thanks to its gaseous property. Steam is a natural sanitizer, and its sanitizing property comes from heat.

The Optima SE-II units are available withASME (S, U and UB Stamps) and NB stamps, which allows businesses to abide by local OSHA  regulations. When used with SteamericasBarrel Tool, which was specially designed for safe and efficient use of steam for barrels, the SE-II is able to provide deep cleaning and barrel swelling in minutes with a fraction of water usage when compared to traditional methods.

 Steam is known to penetrate barrel pores ¼~½” deeper beyond the direct contacting surfaces, which is ideal for eradicating brettanomyces, thanks to its gaseous property. Steam is a natural sanitizer, and its sanitizing property comes from heat. Steam is essentially moist heat in the form of vapor. Heat travels better with moisture. This allows for reaching high temperature in the most difficult areas to sanitize, which is often impossible when using water as an agent to deliver heat or chemicals. Amongst its competitors, the Optima Steamer is able to deliver steam at higher pressure, which equates to higher temperature when it comes to dry steam.

For more information, check out June 2018 WIN Supplier Spotlight article:“Steamericas Advances Technology of High-Quality Steam Washing Through New Innovation” or contact Steamericas online or via phone (844 US STEAM).

Cleanliness and sanitation are paramount to making exceptional wine. The leading holistic method for cleaning and sanitizing a cellar or winery is through steam. Steamericas, the US subsidiary of SJE Corporation, has led the pressure and steam washer business for 26 years, providing quality washers that save time and money while delivering outstanding sanitation.

Steamericas just released their new steam washer, the Optima Steamer SE II, and with it came a plethora of upgrades to help your winery utilize steam to quickly and efficiently sanitize barrels, bottling lines, equipment, and tanks using minimal water and taking less time than the competitors.

Dwayne Jacobs, of Hotsy Carlson Equipment, is the authorized dealer of the new Optima Steamer SE II in the lucrative and growing Texas market. He says customers are amazed at the difference the machine makes in cleaning barrels. “When I demo the SE II with the customer, I have them clean their barrels with their own equipment, then do it again with the Optima SE II. Not only is it faster, but when they see more color and tartrates coming out of the barrel in the waste water, they can’t believe how much cleaner the steam makes it while also using less water.”

“The unit also does barrel swell, which is a huge plus when figuring out barrel inventory and what you’re looking at purchasing for the next year. The looks on their faces when they see the difference the steam makes is amazing and speaks to the level of quality the equipment delivers,” says Jacobs.

Winemakers love the difference the Optima Steamer SE II makes on barrels. Duncan McNabb, Co-owner & Winemaker of Lewis Winery in Johnson City, Texas, said, “It’s amazing how clean the barrels get while using so much less water than a traditional washer. I also like how I can get barrel swell at the same time as cleaning them. It saves a lot of time and energy.”

The Optima Steamer SE II is completely electric, with different temperature tiers reaching up to 340F. It has both dry and wet steam modes controlled by a moisture valve that is designed to get a deeper clean when dry steam just isn’t enough. An advantage of using dry steam as opposed to wet steam or a pressure washer is cleaning in those hard-to-reach places that can’t get wet, such as food warehouses, storage fridges or tasting rooms. The dry steam will clean and sanitize without leaving behind moisture that can lead to mold or spoilage. In addition, steam can get into the nooks and crannies where pressure washers can’t penetrate, while having no drainage requirements.

Jacobs also dives into the new technical specs the Optima Steamer SE II brings to the table compared to the older model. “They’ve added an LCD display that gives real-time alerts including temperature, error messages and maintenance requirements. It has an internal CPU with AI to determine when to schedule maintenance or give an error code with the part or process that needs to be looked at.”

Safety is also a big advantage of the Optima Steamer SE II. “There is an automatic alert and shut-off feature when the system is out of water or fuel, out of range temperature or pressure, and overtime pump running. That, paired with the large on-board water tank with a water gauge window, allows the user to feel absolutely confident and safe while running the unit,” says Jacobs.

Overall, customer feedback has been tremendously positive, especially in terms of time and water savings. The unit is so versatile that wineries can utilize it to clean barrels, bottling lines, tanks, floors, and almost any surface that needs sanitation. There are also special attachments to do specific functions, such as the flat disc attachment for steam cleaning floors, as well as the different hose and steam gun size gauges for high volume jobs.

Jacobs ended with, “Wineries should definitely look into using steam for their sanitation needs. You save time, money, and it’s better for the environment because you’re using less water! What’s not to love?”

For more information about the Optima Steamerâ„¢ and to place orders, go to http://www.steamericas.com.

Begun as a janitorial pressure washer supplier in East Asia 26 years ago, SJE Corporation (US Subsidiary: Steamericas) has evolved into the industry leader specializing in vapor steam machines for a wide rage of business applications around the globe.

Yujin Yoo Anderson, Steamericas owner and general manager, credits her father, a marine boiler engineer, with recognizing the value of dry steam long ago when his South Korean customers were grappling with frozen waste-water generated by pressure washers during the country’s icy winter months.

He developed and later patented one of the boiler designs for the Optima Steamerâ„¢, a revolutionary machine that increases water temperature beyond the 212 degrees Fahrenheit boiling point to create saturated and super-heated steam. The result is a highly effective cleaning methodology that destroys harmful microorganisms and reduces water usage from an average of three to four gallons a minute to .08 gallons.

Anderson points out that this water-saving, eco-friendly sanitation technology is especially beneficial to the wine industry.

“Researchers are recognizing steam as a remarkable tool,” Anderson reports. “You don’t have to worry about waste water disposal or changing an oak barrel taste. Steam penetrates into the pores to kill pathogens, like Brettanomyces, Zygosaccharomyces and other microorganisms, even those that can survive water heated to 160 degrees.”

Although many wineries recognize the superiority of steam for barrel, tank and bottling line sanitation, Anderson notes that the Optima Steamerâ„¢ is highly effective for other surface areas as well.

“You can clean floors, counters, harvest equipment – anything, really,” Anderson attests. “Winemakers are starting to see steam as a holistic tool that saves them lots of money and lots of time.”

Anderson explains that there are three levels of steam; dry (saturated) steam, wet steam and super-heated steam which is at a higher temperature than its boiling point.  The Optima Steamerâ„¢ has the capability of moving between any of these levels at any time through a unique, moisture control valve.

“Steam is great, but sometimes you may want more pressure and that requires more moisture,” Anderson clarifies. “To achieve that, you can just adjust the moisture control valve. I have yet to find a competitor that can deliver all three levels. That’s what’s so special about our machine.”

“In addition to electric models that are fully compliant with ASME, we also offer diesel/kerosene steamers for smaller facilities without sufficient 3 phase power.”

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For more information about the Optima Steamerâ„¢ and to place orders, go to http://www.steamericas.com.

Quite a few well known wineries on the west coast are now using Optima Steamers to clean and sanitize wine barrels and holding tanks. By switching from a standard pressure washer, wineries are able to kill bacteria without the use of chemicals, preserve and restore wine barrels all while saving money and most of all time.

Benefits:

• Kills mold & bacteria 
• Uses very little water
• Cuts sanitation time in half!
• Removes tartrates from tanks
• Cuts water usage
• 340 degree steam 
• All electric, no fumes

Watch this video to hear end users reviews and testimonies on how steam has been a profitable and smart decision for their business. We also give you a glimpse into how wineries sanitize and prepare for bottling. Thank you for watching!

Opportunities on Tap?Cleaning Craft Breweries - Cleaner Times

Opportunities on TapCleaning Craft Breweries By Diane M. Calabrese / Published April 2023 Photos courtesy of Steamericas. Virtue Cider barrel steaming, an Anheuser-Busch company. Afull circle takes us to the place we started, and in some ways beer brewing has come full circle. By the sixth century monasteries across the continent of Europe were making []

We are excited to share that Steamericas has achieved certification as a Women’s Business Enterprise from the Women’s Business Enterprise National Council (WBENC), marking a significant milestone in our journey. 

Unlike other certifications for woman-owned businesses, WBENC stands out due to its rigorous application process, which ensures that the company is genuinely managed by women beyond just the ownership documentation. We are thrilled about the opportunities this opens up to collaborate with larger corporations focused on ESG and sustainability goals who often make a larger impact. By leveraging our water-saving technologies, we can help these companies make safe products for consumers and safe environments for employees.

We look forward to using this opportunity to expand our reach, participate in new projects, and continue providing top-notch, eco-friendly solutions to our customers. Thank you to our team for their hard work and to our customers, dealers and business partners for their ongoing support.

Stay tuned for updates on how this new development will guide our future initiatives and collaborations!

Whalebone Vineyard, situated on the western edge of Paso Robles Willow Creek District, cultivates 10 acres of Cabernet Sauvignon vines that flourish in soil enriched with calcareous limestone. This distinctive terroir nurtures the production of flavor-forward wines from their dry-farmed vines. The hillside vineyard, perched at an elevation of 1800 feet above sea level, holds a fascinating secret — it was a submerged ocean floor millions of years ago, during the Miocene age. This ancient history left behind abundant marine fossils unearthed by the Simpson family when planting the vineyard in 1989.

Winemaker Jake Simpson explains the importance of the intriguing discovery: “When we gathered around the dining room table to name the winery, my dad decided we had to name it after the big boulders outside our tasting room, which are 30-million-year-old whale fossils.”

Simpson assumed the role of winemaker three years ago, taking the reins of the family-run winery founded by his parents, Bob and Janalyn Simpson. Their production typically yields around 4000 cases of wine annually, sourced from the estate and neighboring vineyards. Simpson acquired his winemaking knowledge through years of hands-on involvement at the winery and advice from seasoned Paso Robles winemaker Joe Farley.

One of the first tasks Simpson and his father undertook was researching steamers, which he had used at other facilities, including Hearst Ranch Winery, where Whalebone Vineyard does some of its production. Reflecting on this decision, Simpson remarks, “We’d never had a steamer,” and further elaborates, It’s the first thing on everyone’s list for cleanliness. We used ozone and a pressure sprayer to clean our barrels before, and I couldn’t believe how much came out of the barrel when I used the steamer on barrels I thought were already clean.”

Their research led them to the Optima Steamer, a product offered by Steamericas, a leading supplier of commercial and industrial cleaning solutions specializing in vapor steam machines. Their choice was solidified when they learned that Williams Cleaning Systems, Central Coast distributor for Steamericas, had just opened a nearby showroom in San Luis Obispo, ensuring accessibility and support. Simpson’s father called General Manager Phil Petty, and Whalebone Vineyard acquired an Optima Steamer SE-II.

Simpson believes that “In the long run, cleanliness is key” and, after two years of regular use, has come to appreciate how Optima’s Optima Steamer SEII’s dry steam removes tannins from the barrels, resulting in an even better finished product.

“Old sediment and lees that build up in the barrel can promote bacterial growth,” he elaborates, “which means more maintenance of the wine in the barrel. A clean barrel makes for a clean palate, so you don’t have to check acid and Ph levels as often.”

Harnessing steam temperatures of up to 350°F, the Optima Steamer achieves nozzle tip temperatures of 212-240°F, allowing for swift and effective inactivation of microorganisms. Steam has been proven to be a potent ally against bacteria, yeast, and fungi, effectively preventing spoilage.

Drawing from his experience at Williams Cleaning, Petty underscores the Optima Steamer’s versatility, highlighting its dual role as both a highly effective cleaning tool and a disinfectant. He notes, “85% of wineries move to steamers directly from flooding their barrels, so they often don’t realize the Optima Steamer’s versatility.” This multifaceted capability extends to various winery components, from tools and valves to phones, bottles, and even upholstery, a testament to its exceptional performance and efficiency.

Installation of the Optima Steamer SE-II was a seamless process for Simpson, facilitated by Petty’s expert guidance. Simpson recalls that “Phil brought it to the winery and showed me how to heat it, adjust it for dry heat, and other operations in 15-20 minutes” With the steamer in place, as he puts it, “Away I went!”

The Optima Steamer SE-II’s efficiency is one of its most significant advantages. Whalebone Vineyard’s water and ozone consumption has dropped from 10 gallons to 1-2 gallons per barrel, translating to cost savings and eliminating hazardous ozone usage. Through its unique capacity to combine rehydration with sanitization, the Optima Steamer safeguards the integrity of barrels and promotes longevity by penetrating the wood’s surface and pores, reaching ¼’-½” into the wood to let the hot moisture eradicate hidden bacteria naturally.

The steamer’s benefits also extend to time savings since Simpson no longer has to hold a pressure washer while spraying all 10 gallons of water into the barrel. Instead, it takes only three minutes per barrel with the steamer, and he can even plug it in the barrels’ bung and leave to do another task. With over 120 barrels, that’s a lot of time saved. 

The Optima also offers a patent-pending Wine Barrel Cleaning Tool that mounts to a standard Bordeaux barrel to ensure effective and efficient steam delivery and enable precise sanitation monitoring with its heavy-duty thermometer. 

With another harvest coming up, albeit one delayed by close to a month thanks to the late summer, Simpson is enthusiastic about putting his Optima Steamer SE-II to work preparing the barrels and cellar for a new vintage of Whalebone Vineyard Bordeaux-style wines.

For more information on Optima Steamers, contact Phil Petty at Williams Cleaning Systems at (805) 550-0063 or P.Petty@wcsCentralCoast.com.

The Future Is Green: Yujin Anderson Of Steamericas On Their Top Strategies for a Cleaner Planet

Favor reusable materials. Where possible, we have moved towards adopting reusable parts after cleaning instead of parts that have to be

Warehouse Associate at Steamericas, Inc.

Join us at the 2025 Unified Wine & Grape Symposium to explore the latest in winery technology with the Optima Steamer. We will be debuting our newest model,the XEm, our first all-electric single-phase unit.

Steam cleaning offers numerous benefits in the winery, including the ability to sanitize and rehydrate barrels without the use of harsh chemicals, preserving both the environment and the integrity of your wine. Our steam cleaning solution is an effective, eco-friendly way to maintain barrels, ensuring they are ready for use season after season. We’ll also be displaying our wine barrel tool, showcasing its ability to remove stubborn residues and maintain barrels at their best.

Stop by our booth to learn how steam cleaning can improve your operations and contribute to better wine production.

Steamericas, Inc.
Unified Symposium Booth: 1808

Steamericas, home of the Optima Steamer™, is a leader in eco-friendly steam technology, providing powerful, water-saving solutions for wineries. Our innovative steamers reduce water use by up to 95%, eliminate harmful chemicals, and deliver exceptional sanitization and efficiency.

Trusted by 60% of top U.S. wineries, our products are designed to optimize operations while supporting sustainability. Whether sanitizing barrels, cleaning bottling lines, or tackling tartrates, Steamericas empowers businesses to achieve superior results while contributing to a greener future.

Smaller wineries facing power constraints and unable to accommodate electric steamers can find a solution in the clean burning diesel hybrid #OptimaSteamer XDm and the barrel wand tool. This innovation captures maximum steam, ensuring barrel and employee safety. Moreover, its engineless-build and high heat efficiency render it #CARB SORE and #AQMD Rule 222 exempt. Enhance #ESG efforts while improving the taste of wine. No ozone or chemical interference, requiring only 2 gallons on average to sanitize and rehydrate a 60-gallon barrel.

California wine country is a frequent focus of articles on the industry, but many other regions in the United States have their unique charm and challenges. One of these is the Finger Lakes, where eleven long, narrow lakes mitigate the harsh upstate NY weather, creating an attractive climate for growing cool-weather grapes.

“Wine is a booming industry here and getting bigger,” says Peter Becraft, Chief Winemaker at Anthony Road Wine Company, which lies along the shores of the 600-foot-deep Seneca Lake. “New York pulls in $3 billion alone.”

Becraft’s stint as winemaker for Anthony Road began in 2006, 2 years after John and Ann Martini started growing grapes there. The Finger Lakes’ short 90-100 day growing season limits grape growers to varietals that do not bud too early in case of a late spring frost but ripen quickly enough to be ready to pick before autumn frosts. Aromatic white grape varietals that do well in Germany, Austria and France thrive here, such as Gewürztraminer, Riesling and Vidal Blanc, creating higher acid, lower tannin wines.

So, it’s no surprise that the lead winemaker was from Germany when Becraft joined Anthony Road. He often shared anecdotes about making wine there, including tales of the ultra-sanitation and efficiency of their steamers. Becraft was intrigued, particularly because the winery’s antiquated sprinkler system for cleaning barrels consumed too much water and time.

“When I took over in 2014, it was one of the first big ticket items I wanted,” says Becraft. “Our system required us to clean barrels throughout the day, and if we emptied 30 or 40 barrels, we would go through 150 gallons of water.”

When he saw the Optima Steamer at Unified Wine & Grape Symposium, and Steamericas told him the Schiller Corporation, which sells and services the Optima, was just down the road in Rochester, he was sold.

“It’s been one of the best purchases we’ve made,” he notes, “because it has multiple uses beyond just sanitizing barrels.”

That includes multiple attachments for sterilizing the tank before filling it and after fermentation, removing tartrates inside the tank without using chemicals and sterilizing the bottling line. These all save money and time.

“We had a big crawfish pot we boiled water in and cycled through the bottling line system,” he explains. “That took 1 ½ hours plus 2 hours for the takedown of getting wine into the bottling line system and then neutralizing. I’ve shaved an hour off that time, plus the steamer gets hotter than the 80 degrees Celcius we need.”

Becraft often recommends the Optima Steamer to other winemakers and even conducts demonstrations with Schiller at the winery. Paige Vinson is one winemaker who followed through on his recommendation and purchased an Optima Steamer last year for Casa Larga Vineyards, a 10-12,000 case winery outside Rochester.

“I brought this steamer in to replace the one they had when I started here,” says Vinson, head winemaker at Casa Larga. “It was effective but quite old, so updating it was one of the first things I did. Peter Becraft spoke highly of the Optima,” and Pete Schiller is right around the corner. Having a local service provider for international equipment is essential. Plus, you’re supporting a local business.”

Vinson uses her Optima Steamer for everything from sanitizing tanks to steaming and sanitizing the bottling line, which she considers vital and the best method for bottling line sanitation. One of her main arguments for purchasing the Optima almost a year ago was revitalizing barrels left to dry by an earlier winemaker. She steamed 75 barrels for 15 minutes each, rejuvenating even the worst of them, and saved the winery the cost of new barrels at $700-$1100 plus shipping each.

“I’d recommend the Optima to other winemakers in a heartbeat,” Vinson exclaims, “especially since wineries are trying to be considerate of our environmental impact. I can steam and reach a level of sanitation with a fraction of the water that chemical cleaning would require. Most wineries operate with well water, but I’ve been at wineries where they ran the well dry. Plus, having something functional in so many areas is a huge asset. In a way, we’re just glorified janitors because our product’s quality depends on our cellars’ cleanliness.”

Winemakers interested in learning more about the Optima Steamer should stop by Peter J Schiller Corporation’s booth at B.E.V. NY 2023, March 28-30 in Syracuse, NY (bevny.org). Steamericas will also represent the Optima Steamer and other products at booth #334 at WiVi on March 29^th in Paso Robles, CA (www.wivicentralcoast.com).