Thinking Like CellarMetrics

CellarMetrics manages data in a linear style similar to the process of making wine itself. Batches should be created when you purchase fruit, or juice if that is what you are starting with. Each batch maintains a timeline marking processes and events that you enter as you perform them. Volume is continuously adjustable.


  • For each batch manipulation, select the appropriate New Management Event or New Adjustment Event. Choices for these are available from popups, you can also add your own custom events to the Management Event list. So when you inoculate for primary fermentation, create a new Management Event and select “Inoculation: Primary”.


Management Event List


  • Once you see evidence of yeast activity, usually the next day, you should create another Management Event, this time select “Primary Fermentation: Start” from the list. This is important because the events that have “Start” or “End” in their title initiate or terminate a Process. In this case the Primary Fermentation process will start up, and a running total of your time spent will be displayed in the Process list.  When primary finishes, create an event for “Primary Fermentation: End,” and the process will end.


Process List 2


  • Current Brix, pH and acid levels are displayed in the Batch Detail and are updated whenever you measure and enter them into a Management Event. This applies whether you create a “Take Readings” event or if you simply enter a measurement into another type of event, which is possible because all Management Events have these fields.


Current Readings


  • A cool feature is the ability to open popups (on the left) to see a list of all of the measured values you have entered over the life of that batch. Selecting any scrolls the Event window to that entry, so that you could open the Event should you need closer inspection.


TA Popup


  • The measured Brix, pH and Temperature values are also plotted to graphs in the lower left in the Batch Detail, you can click on them to enlarge. Graphs are a much better way to spot trends than looking at a list of numbers, and are especially helpful during primary fermentation when you are trying to maintain healthy yeast activity.




  • Running totals of days of skin contact, barrel and glass/stainless aging are automatically maintained in the Duration (days) list. These take their information from Events such as crush and press, and those which specify the beginning or end of container time. Barrel Aging and Glass/Stainless times may different from the amounts in the Process list if you have started and stopped processes more than once. The Process List shows each process separately with total days, the Duration fields show the TOTAL of these processes. Hovering your cursor over them shows Months and Days.


Duration Lists both


  • If you are careful to adjust your total batch volumes you will be able to project bottle and case quantities with reasonable accuracy. And if you have entered expenditures such as the price of fruit, additives, barrel costs, etc. into Expenses, CellarMetrics will calculate costs per bottle.


Bottle Calculator


  • CellarMetrics works best if you keep it nearby when you are working with your wines, and update it as soon as possible after anything is changed or measured. Ultimately, you don’t have to learn to think like CellarMetrics, it already thinks like you do. After using it for awhile, you will likely find you won’t want to make wine without it.