Does your winemaker blend wine with the panache of a chef?
Does filing out the “702” or TTB Report on Winery Operations make you break out in hives?
The Juice Flow is a tool that helps with both of these problems (not that blended wine is a problem, it’s just getting the cost right that can be a problem)
The Juice Flow is an Excel sheet to help you reconcile the bulk wine on hand at the beginning of the quarter with the wine on hand at the end of the quarter. The most complicated formula is SUM so even the Reluctant Bookkeeper and other non-financial folks can do this step. It makes filling out the 702 a breeze.
After I show you how to record the wine used for topping, blending, and bottling, I will then show you the math for the blends and topping wine. The second part is for the Excel nerds. Hopefully, you have one on your team.
In this mini-course I will discuss:
- The Cellar Work Order
- The layout of the Juice Flow
- Blending Math
- Topping Math
- Getting the costs back to the main bulk sheet of the costing book