GOfermentor was created by Meera and Vijay Singh. We started winemaking for ourselves and found the existing technology too tedious and environmentally unsound. Traditional winemaking is more janitorial work than wine making! You have to wash all the tanks before your start, then you clean all the equipment, then you have to wash the whole mess again when you are done. The amount of wash water used in a winery is mind-boggling, and all the waste water must then be treated before discharge.
With red wine, pushing the cap down every few hours is hard and dangerous work, in fact people have died performing this operation. Pressing out the wine at the end is another horrific operation that takes hours and requires you to stop and manually scrap out the caked pomace every time the press clogs. Wine is everywhere and the open operations introduce freshness-killing air at every step. Your only hope is to work as fast as possible and throw in some sulfite. Finally, when you get the wine into the traditional wooden aging barrels, you have to keep them topped off every other day, otherwise the wine oxidizes and all you hard work is literally down the drain. This overwhelming process lead us to rethink the whole winemaking process, to optimize it so that it could be run by just the two of us.