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?
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?