SkolnikNews

Skolnik’s Sustainability Plan Highlighted by Cook County President

Howard Skolnik — Tue, 08 May 2012 13:58:31 +0000

In celebration of Earth Week, Cook County Board President Toni Preckwinkle announced that an energy efficiency audit project promoting sustainability will achieve $2 million in energy savings for Cook County businesses, as well as substantial savings of greenhouse gas emissions. Cook County contracted with The Delta Institute to conduct the audits and manage the program for the County. Early into the program, Skolnik was one of the first to receive the audit and implement a robust Sustainability Plan. The Plan addresses efficiencies and savings that, in its first year, net more than $50,000 in savings and energy efficiencies. Skolnik was one of 3 companies highlighted at the Cook County press conference. Check out the photos and press release.

Skolnik Viewed as Problem Sovers by Hazardous Cargo Bulletin

Howard Skolnik — Mon, 07 May 2012 20:52:08 +0000

In the April 2012 edition of the world’s most well known hazardous materials magazine — Hazardous Cargo Bulletin, Howard Skolnik was interviewed and asked about the unique positioning of the Skolnik brand and market. “The range of our customers is extreme” and “the markets for our products are growing. We are focused on positioning ourselves as ‘problem solvers’ of dangerous goods transportation issues,” says Howard Skolnik, President and CEO. Given the nature of the products its drums will ultimately contain, the company is dedicated to ensuring the highest standards of container safety and performance. “Our problem-solving capabilities are a stand-alone proposition for Skolnik. With a sophisticated engineering staff, and a hard nose quality team, we take on the problem projects that others do not want to tackle. Our track record of innovation is long and successful.” Click here to check out the entire interview.

Wine and Wood

Dean Ricker — Mon, 07 May 2012 06:08:19 +0000

While many winemakers use our stainless steel barrels for topping off storage or un-oaked aging, a fair number of wine makers also include the use of oak alternatives. In the most recent of edition of Wineland, a South African wine magazine, they remind us that ever since the introduction of oak alternatives for vinification in several wine industries about three decades ago, manufacturers have been exceptionally creative in the development of various new types. These range in size and geometric shape, but what they all have in common is being less expensive than oak barrels and rapidly imparting an oak character to wine because the surface/volume ratio is much bigger than in the case of barrels. Winemakers should consider various factors, however, before deciding which alternative oak product to use for a specific wine. In view of the traditionally positive image of oak barrels, winemakers do not necessarily acknowledge the use of oak alternatives. It is nevertheless common knowledge that the use of oak alternatives per se will not have the same impact on wines as oak barrels, but the difference is considerably reduced by using oak alternatives in conjunction with micro-oxygenation (MOX). The price difference between oak barrels and oak alternatives is such a decisive factor that the price at which wine is sold also impacts the decision about the kind of oak to be used. From a financial point of view, new oak barrels should only be used for premium wines. In the case of cheaper wines, large cellars prefer to use oak alternatives only, while smaller cellars will use these in conjunction with old barrels. Three basic rules apply to oak alternatives. Firstly, oak extraction usually takes place more rapidly than expected. If the requirement is merely an oak aroma, a few weeks will be required for chips, two months for cubes and six to nine months for staves in tanks. In view of the fact that the extraction of the oak character takes place rapidly, it is preferable to use more oak rather than extend the contact period with the oak. Smaller oak alternatives usually have a bigger surface/volume ratio which will impart more oak character. Secondly, it is better to use smaller oak particles earlier in the vinification process, while bigger products should be used at a later stage. For example, oak powder and small chips can be added before or during fermentation, because they are small enough to pass through cellar equipment such as pumps. Thirdly, it is better to use small particles to obtain aromatic effects and bigger products for a greater impact on wine taste. Check out our stainless steel wine barrels.

Cats and Sustainability at the Vineyard

Dean Ricker — Mon, 02 Apr 2012 18:59:27 +0000

In recent years at Skolnik Industries, we have developed and implemented a Sustainability Plan that reduces our environmental foot print and guides us to become better stewards of our natural resources. We are always interested in hearing what other companies are doing and a recent article on WineBusiness.com definitely caught our attention. Kathy Kloop, of Kloop Ranch Vineyard in the Russian River Valley region of Sonoma, found herself over-run with gophers in her vineyard and rats in her chicken coop. She introduced “vineyard cats” to patrol her property. “We have 25 acres of vineyards,” reports Kathy, “and even though we have an owl box program, it was still an issue. We also had a problem with rats eating our chicken food. We didn’t want to use poison because we don’t want to harm the environment. We called Forgotten Felines of Sonoma County and they helped us introduce two feral cats to our property. Happily, they have eliminated the rats from the chicken food area and barns, and we occasionally glimpse the cats with a critter from the vineyard in their mouths.” Gophers, moles and voles have always been a source of concern to Sonoma County grape growers as the often eat the roots of grapevines. Finding a safe and humane method to deal with the issue has always been a challenge. The introduction of feral cats to be vineyard and winery cats is a useful solution. Bill Frick of Frick Winery, located in Dry Creek AVA, agrees with Kathy: “I was having a problem with rodents in my winery barn,” he explains. “I didn’t want to use poison or traps, so when I heard about the opportunity to adopt feral cats I jumped at the chance. Now there is very little evidence of rodent activity. The cats are a great natural organic rodent control! One of them has become less shy and sometimes follows winery visitors from the tasting room to the parking lot. They seem to enjoy our winery cats. ” Along with cats and owls, another major way wineries can promote sustainability is through the use of Skolnik’s Stainless Steel Wine Barrels, they are re-usable for generations and 100% recyclable!

Proper Closure relies on the Right Gasket!

Howard Skolnik — Tue, 13 Mar 2012 19:18:13 +0000

When closing an Open or Closed Head drum for shipment, it’s critical to follow the manufacturer’s specific Closure Instruction for the drum especially noting the importance of the gasket. For a Closed Head drum, there are gaskets located in between the closing plugs and their flanges. For Open Head drums, there is a gasket located in the removable cover. In the case of the Closed Head drums, the shipper must ensure that the gaskets are properly seated around the plugs. For the Open Heads, fillers are instructed to insure that the cover gasket is properly fitted into the cover groove. While most new drums are shipped with the gasket in place, it is still important that fillers recognize that UN tested drums are fitted with fresh gaskets and therefore, the fresher the gasket when filling, the better the closure. While most gaskets are made from rubber derivatives, gasket properties can change with use, time, temperature and age. Given these potential property changes, gaskets are expected to perform in compliance with the UN marked rating of the drum. When filling, if there is doubt about the gasket integrity, call the original manufacturer and purchase replacement gaskets. It’s worth a few dollars to insure a secure closure.

That Was Dangerously Close

Howard Skolnik — Tue, 13 Mar 2012 13:50:12 +0000

Recently, I received a sample product that was sent to me via airmail, and whether or not the vendor knows it, they could have been fined for the illegal shipping of a hazardous material. Such fines can amount to $50,000! I know it was not their intention to violate hazmat shipping regulations but they were probably ignorant of the regulations and never gave their product the respect it requires. Do you know if the contents you are shipping are classified as a dangerous good or hazardous material? Be cautious, violations for illegal or non-compliant shipments are severe. If a shipper suspects that contents have the potential of being hazardous — regardless of the quantity — they should begin researching compliance. Issues such as new product development, changes in the formulation, changes in the packaging, and mode(s) of transport can all effect compliance. Furthermore, these regulations are amended daily. Finding someone to help with proper classification and packaging can be easier said than done. Liabilities for offering information have never been greater, and to this end, those in the hazmat community are only able to suggest the answers needed. To start, the DOT has a hotline for fielding these inquiries at 1-800-467-4922 or visit: http://phmsa.dot.gov/hazmat. If you still need additional assistance, your raw material vendors or carriers should be able to offer further classification information and hazards criteria that will be essential for package and shipping mode selection.

Complete Cleansing of an Empty Wine Drum

Dean Ricker — Mon, 12 Mar 2012 22:33:19 +0000

One of the most common questions that we get about our wine drums is how to clean them in between uses. As this year’s Unified Wine and Grape Symposium in Sacramento we came across a new product that answers that question. Sanitech Corporation has developed a line of sanitation systems for the unique requirements of our stainless steel wine barrels. The Mark Series machine incorporates the new technology of pressurized wet steam at temperatures between 240F to 330F to sanitize and degrease without chemicals. The high temperature of the pressurized wet steam kills most bacteria on contact and thermally breaks down residual deposits. Traditionally, this has been achieved through the use of high cost chemicals and intensive manual cleaning which can lead to further contamination. The Sanitech machine sanitizes and cleans in a single and easy step while also eliminating the cost of chemicals. The machine is portable and the system is able to access typically hard to reach areas. The water requirements are lower than a pressure washer’s thereby conserving water and saving the environment from chemical effluents in the sewage. Sanitech machines are USDA compliant for indoor usage as they run on environmentally friendly LPG, which is a clean burning fuel. Using Sanitech equipment gives you close to zero bacteria counts, saves money spent on cleaning crews and chemicals, and reduces wear and tear on equipment through a single step sanitation process. For more information on Sanitech visit their website at http://www.sanitech.com

Caution About Invalidating that UN Certification!

Howard Skolnik — Tue, 14 Feb 2012 22:01:45 +0000

UN packagings in the US are fabricated and tested to specific levels of performance per the US Code of Federal Regulations — CFR49 178.600. These tests allow a manufacturer to self-certify or 3rd party test the packagings and then mark the packagings with the required testing criteria (Check out this link to Understanding UN Markings). Often, users innocently alter the integrity of a packaging by adding accessories (ie: a plastic liners that sit on the bead ) or by replacing accessories with different components (ie: closure ring, gasket) in which case, the certification of the package may be invalidated. “A different packaging” is defined in CFR49 178.601(c)(4) as a packaging that differs from a previously produced packaging in structural design, size, material of construction, wall thickness or manner of construction. Further design qualification testing is not required if the alterations to the packaging do not constitute “a different packaging.” Also, Closure Instructions are packaging specific and must be used only for the packagings as designated.

The Most Valued Steel Drum Resource for UN Compliance

Howard Skolnik — Tue, 14 Feb 2012 18:09:06 +0000

Skolnik’s web site is designed to provide resources that are helpful to all steel drum and hazardous material shippers. The information is being accessed at incredibly high visit rates and shippers have been expressing thanks for offering information that, until now, has been difficult or impossible to find. The most popular pages visited are:

CFR Cheat Sheet — Offers a quick reference to key issues often researched regarding UN and DOT packaging compliance.
Closure Instructions — The most comprehensive instructions, and the only videos, on UN drum closing.
UN Certifications — View available products on a sort-able listing, their UN Certifications and their test dates.
Technical Drawings — Study the drum illustrations and dimensions from these engineered drawings. From 5 to 110 US Gallon capacities.
Product List and Specs — Viewed in US Measurements or Metric, this offers a comprehensive detail of product specifications.
Our Team — Get face to face with your friends at Skolnik.
Our History — Quickly see the story of the Skolnik spirit.

There is an App for that!

Dean Ricker — Tue, 14 Feb 2012 18:06:39 +0000

On a recent visit to several of our California winery customers in Sonoma and Napa, we were amazed at the amount of record keeping and paperwork that is required to keep track of data, batches, and vintages that are contained in our stainless steel wine barrels. A new app named Winemaking, is a replacement for the pen and paper journals that winemakers use to keep track of their wine batches. The Winemaking app expands on the paper and pen journal by adding Batch, Journal and Data entry tools, as well as commonly used conversions and other calculations used by winemakers during the winemaking process. There can be many batches tracked at the same time. Batches contain top level information about your wine batches in process such as description, common name, varietal, and some initial metrics. Winemaker also contains calculators for commonly performed conversions of Volumes, Masses, Temperature, as well as some specific calculations for winemakers such as SO2 additions and Sugar adjustments.

There is also a blending calculator where you can calculate results of blending two wines together. An example would be blending a high acid with a lower acid wine, and the calculator finds the resulting acid level.

There is a quick reference guide built in with introductory step by step guidelines for making red or white wines. Included in the reference material is a common equipment list, as well as a beginners guide to the minimal required equipment for a first batch of wine. A short troubleshooting section exists for common issues encountered during the process. As many of our customers use our stainless steel wine barrels for experimentation purposes and batch separation, this new app could be a valuable new tool in the wine making process.