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-   -   Kegging Wine (http://www.homebrewtalk.com/f35/kegging-wine-386612/)

Craig311 02-02-2013 12:27 AM

Kegging Wine
 
My neighbor is making some pretty good red wine. He doesn't brew beer and has no kegging setup, etc. He was looking at my keezer and said it would be cool to have his wine on tap. that got me thinking... What would be the recommended approach in getting red wine on tap? Is there a "standard" approach?

Obviously you don't want it cold or carbonated. So, I'm thinking he could use a corny, keep it above the tap, and just gravity feed. Or maybe keep it on co2 and only keep enough pressure on to push the wine.

Then I started thinking about what it would take to put wine on tap using my keezer. I could just split the gas off if needed to push. Would a perlick 525 be ok to use? Or would I need something else?

That aside, it seems like it would make more sense to keep it separate from the keezer since I wouldn't want it cold. Not sure if I am thinking about this all in the right way. Thoughts?

MalFet 02-02-2013 12:46 AM

Even just enough pressure to push is going to carbonate the wine slightly. You could unhook and vent the gas every time you finish pouring, but that sounds tedious.

If it were me, I would probably look into some kind of collapsable plastic bladder of some sort, like the kind used in wine-in-a-box.

Revvy 02-02-2013 12:52 AM

The picobrewery/micro winery/coffee shop/cigar bar I used to hang out at when I lived nearer to them, serves many of their wines out of standard coney kegs, and their wines are not carbonated. I'm not sure what they do, but I don't think it's anything too complicated.

There looks to be several threads on that topic in the similar threads box below, including one titled, considerations when kegging wine. I'd look at those....

You could also try calling the place I'm talking about, Bella Casa di Vino at 810-326-1212, call in the evenings, and ask for Pat. He'd tell you what he does. He's probably there now, in the cigar lounge smoking a stogy.

I'm looking at this pic of one of their taps setup and I know the 4 on the left are beers and the 4 on the right are their regular wines, and IIRc they're all perlicks.

https://sphotos-a.xx.fbcdn.net/hphot..._7344347_n.jpg

pwkblue 02-02-2013 01:03 AM

looks like ...
 
looks like it is a pretty standard system...but uses different gas

http://www.midwestsupplies.com/corne...-for-wine.html

MalFet 02-02-2013 01:06 AM

Quote:

Originally Posted by pwkblue (Post 4854779)
looks like it is a pretty standard system...but uses different gas

http://www.midwestsupplies.com/corne...-for-wine.html

Yeah, if using Argon is a possibility, that should work great.

JuanMoore 02-02-2013 01:10 AM

Quote:

Originally Posted by MalFet (Post 4854787)
Yeah, if using Argon is a possibility, that should work great.

Yep argon works great, and so does nitrogen. You can even buy special caps with diptubes that allow you to serve standard wine bottles through the draft system. Several local restaurants use them.

ACbrewer 02-02-2013 01:19 AM

Quote:

Originally Posted by MalFet (Post 4854724)
If it were me, I would probably look into some kind of collapsable plastic bladder of some sort, like the kind used in wine-in-a-box.

They sell those. basically it is a plastic box to hold the bag and a plastic bag, which I think is disposed of after each one, and then gravity fed. I think they go about 1.5 gallons. While I was pretty sure I'd seen them in a midwest catalog, I can't find them online.

I'd also be concerned about aging the wine in them, maybe bulk age in the carboy and then fill the box bags shortly before use

LeBreton 02-02-2013 02:49 AM

Kegging wine is actually pretty common these days for wine bars, as Revvy said. I'm talking 1/2 bbl sanke kegs in some instances. Pretty sure they're pushed by CO2 at 1-2 lbs and kept at 'cellar' temps, so the amount of carbonation in solution is negligible, especially when poured into a wine glass with a large amount of surface contact.

JuanMoore 02-02-2013 02:56 AM

Quote:

Originally Posted by LeBreton (Post 4855156)
Kegging wine is actually pretty common these days for wine bars, as Revvy said. I'm talking 1/2 bbl sanke kegs in some instances. Pretty sure they're pushed by CO2 at 1-2 lbs and kept at 'cellar' temps, so the amount of carbonation in solution is negligible, especially when poured into a wine glass with a large amount of surface contact.

They are pushed with either argon or nitrogen, or sometimes beergas, but not pure CO2. Even at low pressures you'd still get a fair amount of carbonation. Real ales are often served at cellar temps with ~0.5 psi, and have about 1vol of carbonation.

KegWrangler 02-02-2013 02:59 AM

There is also special tubing they recommend you use. I am in the process of setting up a wine tap with a 75% Nitrogen, 25% CO2 blend at ~2psi...I got some good info from this site.

http://www.micromatic.com/wine/tower...cid-10127.html


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