Does anyone know of a Voran P2 press for sale?

[Alasdair Keddie]

Hi All,

Does anyone know of a Voran P2 press for sale?

I contacted the Agriaffaires advert that Barry posted a few days back but it had just been sold..

We would prefer to buy second hand if possible.

Regards,

Alasdair

[Paul Brouwer]

http://www.landwirt.com/en/used-farm-machinery,908734,Voran-140-Liter-2-Packenpresse-Privatverkauf.html#!prettyPhoto[1]/0/

This link should take you a source of 2nd hand presses, I have been interested in something like this for a while but cannot justify the expense for something that is just a hobby!

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Date: Thu, 30 Aug 2012 13:21:03 +0100
Subject: [Cider Workshop] Does anyone know of a Voran P2 press for sale?
From: alasdai...@gmail.com
To: cider-w...@googlegroups.com

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[nfcider]

Sorry that sold so fast, I've sometime seen them on the French Lebancoin site, type in "pressoir" it shows all sorts of presses for sale , you can sort by depatment if you don't want to go too far into France.

Barry

[Tim]

Got me at it again Barry, I just love the French sites.

 

Found this one, hydraulic but probably not exactly what you want.

 

http://www.leboncoin.fr/bricolage/360106793.htm?ca=4_s

 

Tim

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[nfcider]

Tim,

I've seen one of these working,they are great, it is an adaptation on the conventional screw thread , you pull it down with the bar as normal  and then use the hydraulic mechanism to squeeze more then release the hydraulic valve and screw down again, then repeat the process.The Leboncoin site really is a total French site for anyone selling from home , hence you see a lot of presses etc as in the countryside there is a strong wine-making at home movement etc 

[Tim]

It does strike me as a great way to get the last drop of juice out of the pummy, I wonder if you could couple up two for a twin screw?

 

Saying that I might have to sell two sets of irons I have in the garden, might be moving soon and I don’t know if I can take them with me.

[nfcider]

I see it is not that far from St Malo.

Barry

[nfcider]

Looking at the picture again ,I would say it is a box press , the bits leaning against the side are made up on a frame and would lock together to make a square cage . the old boy I saw put 4 layers of thatching  straw in as he filled the box, with the single screw , as it was black iron he greased the base of the screw with lard and wrapped it in cling film prior to filling the box to stop any black iron taint.

Barry 

[Alasdair Keddie]

Thanks for the pointers guys!

I appreciate the links Barry, I only just missed the Agriaffaires press by a few hours..

[John Barnes]

Richard

Depending on what type they are I may be interested in the mill and/or pasteuriser and/or filler if Alasdair just wants the press. If so please email the details to jo...@barnesandadams.com

Thanks

John

On 3 Sep 2012, at 09:43, Richard Keeble wrote:

Hi Alasdair,
I "may" have one for sale, together with mill, pasteuriser and filler.  If you're still interested.

Regards
Richard

On Thursday, August 30, 2012 1:21:05 PM UTC+1, Alasdair Keddie wrote:

[Lewis]

Just to say I'm also in the queue for a second hand press (and pasteuriser),,,,,,,,

[Alasdair Keddie]

Thanks for the great response, it appears there are a range of P2s out there.

I'm struggling with the price of some of the second hand units though.  Derek at winegrowers.info is able to supply a new press for around £3K plus delivery and VAT which makes it a little hard for me to justify some of the 2nd hand prices:

http://www.winegrowers.info/wine_equip/apples/pack%20presses.htm

We are in the process of getting VAT registered under the flat rate system which makes a lot of sense for us.  It allows us to claim back VAT on capital purchases over 2K and even better, it means we can charge VAT on our cider at 20% but only have to pay HMRC 9% of the gross sale price.  This is quite a powerful combination when we don't have to pay any input VAT on buying apples in, equating to an 11% bonus to us in the gross price which can be claimed back by our VAT registered customers..

As always, this has proved to be an interesting experiment with a lot of research to get the best result.

[mi...@turbodsl.lt]

Hello,

This year I'm about to fill my cider in to beer bottles before SG goes
to flat. In Andrews' book safe SG is 1.010 before filling beer bottles.
Question is – what about MLF which produces CO2 gases too? I’m thinking
to add a little MLF culture before bottling (or should I do it at start
of fermentation) to have it definitely. So, SG 1.010 might be unsafe and
I should do it at 1.008-7 or even lower. What your thoughts and
comments? I’m a food chemist but would like to avoid titration to
measure acid amount and to work in empiric way.


Mykolas
Kaunas, Lithuania

[Raymond Blockley]

Hi Alisdair,

 

Agreed! I bought a new one direct from Derek at less than used Voran P2's were selling for on ebay... Crazy!

 

Word of advice which Jez may back me up on, who bought one from Derek at about the same time - if buying from Derek, check on who is going to transport it up to you and drop it off. My driver was excellent and VERY helpful in getting it up my steep drive and into position. Jez's delivery firm were... shall we say less than helpful and actually caused some damage to his Voran IIRC.

 

Remember it will be delivered with a 3-phase motor so if using domestic mains 240 single phase, you'll need to replace the motor and switch - but it isn't difficut or costly as a number on here have done the same job.

 

Cheers, Ray.

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Ray B

[Andrew Lea]

On 05/09/2012 06:29, mi...@turbodsl.lt wrote:
>
> . In Andrews' book safe SG is 1.010 before filling beer bottles.

No. SG 1.005 for beer bottles. SG 1.010 for champagne bottles.


> Question is � what about MLF which produces CO2 gases too?

A food chemist should be able to work it out. I have posted this a
couple of times already:

"This is always being asked so let's work through some figures. Assume
you had a cider at 0.7% malic acid, that is 7 g/litre. The
relative molecular masses of malic acid and carbon dioxide are 134 and
44, so the amount of CO2 that is liberated by MLF if it all goes to
completion is 7*44/134 = 2.3 grams per litre. The saturation
concentration of CO2 is around 2 g/L so if there is no other CO2 present
the overpressure is the result of just 0.3 g/L CO2 which is barely
perceptible. If the cider is still saturated with CO2 from the yeast
fermentation (contributing 2 g/L), then the total CO2 is 4.3 g/L. At 15
degrees C this is around about 1 bar pressure."

Andrew


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[Alasdair Keddie]

Great advice Ray, I'll be sure to check out the haulier.  Also good to hear that others have had good experiences with this seller.

Regarding the press, I'm wondering how manoeuvrable it is.  Right now I'm thinking of getting it delivered to my house and storing it under a tarp on the drive for a week or so while we get our barn sorted out.  In your opinion, would 4 people be able to lift it in to a van and unload at the other side?

I'm getting very excited about this new acquisition :)

Regards,

Alasdair

[Raymond Blockley]

I'd doubt 4 people could lift it...

 

We used a 1300kg rated 12v winch and a hydraulic pallet truck to haul it around on our sloping drives, then a number of wooden broom handles a la Egyptian pyramid builders for fine adjustment.... Then you have to lift it off the pallet to which it is wire-tape strapped. I really think you'll need a van with an hydraulic tail lift - or a rugby squad with lots of long and strong baulks of timber.

 

Best advice would be to get it on your drive and have a long hard think first - seeing the beast in the flesh should hone your ideas about shifting it.

 

Cheers, Ray 

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Ray B

[Nick Edwards]

I used an engine hoist, straps and sheets of plywood to move mine around the place several times to its final resting place in my new cider house. Quite moveable with one person but a bit hairy at times. It weighs about half a tonne. The 8 or so 'strong' men I pressganged from the pub to move it when it was delivered failed dismally

---

From: Raymond Blockley
Sent: 5/9/12 11:37
To: cider-w...@googlegroups.com
Subject: Re: [Cider Workshop] Re: Does anyone know of a Voran P2 press for sale?

[JezH]

The model that Ray and I have is the P1. For a single person it is
plenty big enough (although planning ahead and having a bit more of a
budget I would have got a P2-D)

Its not just very heavy, its also an awkward sod to move. As Ray said,
the courier grumbled because it was meant to be a 'kerbside drop' -
and dumped it in the middle of my drive on a broken pallet with one of
the switched crushed. I then used a pallet truck to get it into
position and (for the faint hearted or elf n safety conscious, look
away now) used an engine hoist and one end with a strap through the
press and tied to the garage roof beam to lift each side of the press
as I jigsawed the pallet from under it. Not fun.

Having said that, if you keep it on the pallet and have access to a
pallet truck it will move about just fine... just be aware that an
using an engine hoist isn't necessarily straight forward with
positioning!

In terms of budget, Allow about £4k in all for a basic P1 if you are
using Derek (assuming his prices haven't gone up, as he was talking
about it). You have to add in delivery and the cost of a new motor.

Having said all that, its a good piece of kit.

All the best

Jez

[mi...@turbodsl.lt]

Hi Andrew,
For food chemist (actually I graduated food chemistry and technology)
it's all clear. Thank you.

Of course - I missed 1.010 for Champagne bottles, not beer, what is not
acceptable for my degree :)

But when it's best to add ML culture? At the beginning of fermentation
or before bottling, or there is no diference.

Mykolas

On Wed, 05 Sep 2012 10:24:42 +0100, Andrew Lea wrote:
> On 05/09/2012 06:29, mi...@turbodsl.lt wrote:
>>
>> . In Andrews' book safe SG is 1.010 before filling beer bottles.
>
> No. SG 1.005 for beer bottles. SG 1.010 for champagne bottles.
>
>

>> Question is – what about MLF which produces CO2 gases too?

[Andrew Lea]

On 05/09/2012 12:50, mi...@turbodsl.lt wrote:
>
>
> But when it's best to add ML culture? At the beginning of fermentation
> or before bottling, or there is no diference.

I think it is normal to add ML culture after yeast fermentation has
finished. That's what I have done following the supplier's instructions
eg http://www.erbsloeh.com/en/datenblatt/WEIN/BioStart_Forte_SK2.pdf

[skidbro...@tiscali.co.uk]

Hi Ray

I can't resist responding.

I sold my P2 last month.

I had to put it on a pallet myself ( on my lonesome) but took advice from Socrates: "Give me a lever and I could move the world" (possibly with a small boy as well in his case). It took an hour or so and I did ache a bit afterwards but scaffold poles aren't just for scaffolding you know.

Best wishes

Guy

[womblesd]

Hello all.  I am in the States.  Does anyone know of a (good) distributor for Voran's in the States?  We do not have the choices for presses and grinders like most of you in Europe.  Thanks in advance.

 

Dan Wombles

Western illinois