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Old 08-30-2011, 01:52 PM   #1
Baws
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Default Kegging Wine

I want to tap some wine but I have some concerns.
Do I need yo use a special tap, shank like plastic or SS?
What pressure do I use, and will the CO2 infuse in the wine making it sparkling?

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Old 08-30-2011, 02:48 PM   #2
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If you use co2 it will carbonate the wine but nitrogen will push the wine through your system without carbonating it.

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Old 08-30-2011, 02:49 PM   #3
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2 psi or so will NOT carb the wine noticeably, and will push it.

Nitrogen won't carb wine? Skeptical.

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Old 08-30-2011, 02:50 PM   #4
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I'm not sure on the shank material, but I would assume SS or plastic would be preferred. I think as long as you keep the psi low you shouldn't have it carbonate. One way to prevent it would be to turn off the CO2 running to that keg when you don't want to serve any. This could be as easy as turning off the shut off valve on the manifold or even taking off the CO2 disconnect.

I would serve at 4-5 psi.

I have been considering kegging then bottling a sparkling wine. My wife doesn't really enjoy regular wine so I thought I could make her a wine cooler type drink.

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Old 08-30-2011, 03:39 PM   #5
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Take a look at bagging the wine instead. These are like the cheap wines you buy in the store but for home winemakers. They have the tap and the bag naturally collapses as you dispense the wine keeping air out. So bottle 4 gallons and bag 2 gallons.

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Old 08-30-2011, 04:07 PM   #6
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First, welcome to HBT.

My thoughts have already been posted - I'd go with low pressure CO2 to dispense. This will lightly carbonate the wine, but not much. Even less so the higher temp it's stored at. So if you're serving at cellar or room temps, it may not absorb much at all.

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Old 08-30-2011, 05:01 PM   #7
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Taps: Do not use chrome or brass. Use stainless steel or plastic. See: http://www.micromatic.com/beer-questions/hoppy-beer-dispense-aid-97.html

CO2 works, though I wouldn't use it for great/expensive wine. Personally, I'll dispense at 2 psi, but disable the gas and do a quick vent/pressure relief when finished.

Argon and Nitrogen are the two most recommended gasses to use to dispense wine, sometimes with a tiny bit of co2. Generally, unless we're a resturant or some dedicated place, this is going to be out of our cost range and it'll be eaiser to use our co2 setups, or a mini regulator with small nitrogen cartridges.

<snark> Nitrogen will NOT carbonate a wine. If it does anything, it'd Nitrogenate it!</snark>

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Old 08-30-2011, 07:40 PM   #8
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just remember that anything that isnt strictly non-porus that has wine in it for a long period of time will have wine in it forever. glass and stainless steel should be fine (though even glasses sometimes turn red after a while), but once you have wine in your plastic lines or o-rings, you will never remove it all.

ive never seen a good wine cooler recipe... anyone have one they care to share?

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Old 08-31-2011, 12:12 AM   #9
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I'd say keep the CO2 high enough to just push the wine through the lines. I would make my lines as short as possible and as use 5/16 hose. The easier it is to push it to the tap the the better. Turn the gas off or depressurize the keg when you aren't gonna serve for long periods.

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Old 09-11-2014, 07:29 PM   #10
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Reviving an old thread here because I had a similar question. I like this idea so that I dont have to bottle and could fill a single bottle if needed.

My brother in law has a regulator I can have but I dont know if it will work with nitrogen yet. I have kegs and can get a faucet.

*BUT* I had this wild idea and wanted to just throw it out there.

Provided the seals are good, what about just mounting the keg upside down and hooking the gas line to the liquid connect and the wine line to the gas connect. That way you could use a tiny bit of CO2 just to fill the air space and allow for gravity to dispense the wine?

David

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