Maybe you drained and pressed into a tank, and then wanted half the lot to go to barrel, and half to a wood tank; maybe you want to age part of your Chardonnay in stainless and part in barrels. Or perhaps you decided to run a yeast trial on a lot in smaller vessels.
It's pretty common to need to "split" up a lot, where a larger lot will be broken down, and you want to track the smaller lots separately moving forward.
For all those needs and more, here's a short video on how to split lots up:
At this time the best way to split one vessel off into another lot involves two actions. The steps are as follows:
- Record a transfer action that moves the volume in the vessel you're splitting off into any empty vessel in the winery. Many wineries create a "phantom" vessel specifically for this purpose. As part of that transfer action move the volume into the destination lot with a new lot code (either by combining with an existing lot, or creating a new lot).
- Record a second transfer action that moves the volume out of the "phantom" vessel and back into the vessel where it is physically located, retaining the new lot code.
If you are dealing with barrels, it may be helpful to tag the barrels prior to Step 1. You can then use the tag for the following step, when you return the wine to the original vessels.
You may also consider attaching notes to both of those transfer actions explaining that no physical wine movement took place, and that their purpose was solely to move the vessel from one lot to another.