Harvest Equipment & Sanitation Bootcamp Two-Day Intensive | August 11–12
About this Event
Harvest Equipment & Sanitation Bootcamp
Two-Day Intensive | August 11–12, 2026
9:00 AM – 4:30 PM Daily
Welch Center for Wine & Viticulture Technology
Harvest is the most exciting—and most demanding—time of the year in a winery. Success depends on preparation, organization, and a commitment to cleanliness that protects wine quality from grape to glass.
This immersive two-day bootcamp is designed to prepare participants for harvest work through a combination of practical instruction and hands-on experience in a commercial teaching winery. Whether you're preparing for your first harvest, returning to the cellar after time away, or looking to strengthen your production skills, you'll gain the confidence to step into a winery and contribute from day one.
Participants will learn:
- Winery layout and harvest workflow
- Cleaning and sanitation fundamentals
- Chemical safety and personal protective equipment (PPE)
- Pumps, hoses, tanks, fittings, and transfer equipment
- Crush pad operations and harvest equipment
- Cleaning protocols for tanks, barrels, and winery hardware
- Best practices used in commercial wine production
The first day combines classroom discussion with guided demonstrations and equipment orientation. The second day is devoted almost entirely to hands-on exercises, giving participants the opportunity to prepare sanitation solutions, assemble and operate winery equipment, practice liquid transfers, clean tanks and fittings, and become comfortable with the tools and procedures used throughout harvest.
This course serves as an excellent introduction for incoming Lake Michigan College Wine & Viticulture Technology students, winery interns, seasonal harvest staff, home winemakers looking to expand their knowledge, and industry professionals seeking a practical refresher before the busy harvest season.
Registration includes both days of instruction and hands-on activities. Participants should plan to attend the full two-day program.
Meet Your Instructor - Karl Selzer!
Karl Selzer brings a unique combination of philosophy, communication, and practical winemaking experience to the classroom. After earning an undergraduate degree in philosophy, his career took him through writing and technology before he pursued formal training in winemaking through the University of California, Davis.
Drawing on nearly a decade of experience working alongside accomplished winemakers in Virginia, Karl has developed expertise in winery operations, cellar practices, equipment management, and the day-to-day realities of commercial wine production. His hands-on approach emphasizes not only how winery work is performed, but why attention to detail, cleanliness, and process discipline are essential to producing quality wines.
Day 1 - August 11th
🕑: 09:00 AM - 12:00 PM
Day 1 Morning Session
Info: Introduction & Winery Foundations: Welcome, course objectives, and harvest overview, Winery layout, workflow, and production spaces, Equipment types and their role in commercial winemaking.
Cleaning & Sanitation Fundamentals: Wine microbiology and spoilage organisms, Biofilms: formation, risks, and removal, Cleaning vs. sanitizing vs. sterilization, The TACT formula: Time, Action, Concentration & Temperature, Cleaning chemicals, sanitizing agents, and best practices, Chemical safety, PPE, and water quality considerations.
🕑: 12:00 PM - 12:30 PM
Day 1 Lunch
Info: Bring a bagged lunch for the lunch break!
🕑: 12:30 PM - 04:30 PM
Day 1 Afternoon Session
Info: Winery Equipment & Hands-On Operations: Tour of the winery, crush pad, and production spaces, Introduction to harvest equipment and cellar tools, Chemical preparation and safe handling, Pump, hose, and fitting assembly, Tank cleaning demonstrations, Practice cycling cleaning solutions and water, Hands-on cleaning and sanitation exercises
Day 2 - August 12th
🕑: 09:00 AM - 12:00 PM
Day 2 Morning Session
Info: Practical Cellar Operations: Chemical preparation review, Pump, hose, and fitting setup, Cleaning pumps, hoses, and transfer equipment, Tank setup and preparation, Barrel-to-tank and tank-to-tank transfer exercises.
🕑: 12:00 PM - 12:30 PM
Day 2 Lunch
Info: Bring a Bagged Lunch!
🕑: 12:30 PM - 04:30 PM
Day 2 Afternoon Session
Info: Harvest Equipment & Production Skills: Press, destemmer, elevator, sorting table, and must auger setup, Introduction to filtration theory and methods, Plate-and-frame and cartridge filtration demonstrations, Review of winery workflow, sanitation philosophy, and harvest best practices, Q&A and discussion: the importance of precision, cleanliness, and teamwork during harvest
Where is it happening?
Event Location & Nearby Stays:
USD 161.90
