Kegging Wine - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Kegging Wine
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Thread Tools
Old 08-30-2011, 01:52 PM   #1
Aug 2011
Hanover Twp., PA.
Posts: 1

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?

Reply With Quote
Old 08-30-2011, 02:48 PM   #2
Feb 2011
Greer, SC
Posts: 20

If you use co2 it will carbonate the wine but nitrogen will push the wine through your system without carbonating it.

Reply With Quote
Old 08-30-2011, 02:49 PM   #3
Registered User
Nov 2009
Posts: 12,961
Liked 1666 Times on 1249 Posts

2 psi or so will NOT carb the wine noticeably, and will push it.

Nitrogen won't carb wine? Skeptical.

Reply With Quote
Old 08-30-2011, 02:50 PM   #4
Jun 2011
Posts: 384
Liked 12 Times on 11 Posts

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.
On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA

Gallons Brewed Since June: 53.5
I seriously cannot imagine a day or life without beer!

Reply With Quote
Old 08-30-2011, 03:39 PM   #5
Jun 2008
Damascus, MD
Posts: 591
Liked 16 Times on 16 Posts

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.

Reply With Quote
Old 08-30-2011, 04:07 PM   #6
Mar 2011
Woodstock, GA
Posts: 313
Liked 13 Times on 8 Posts

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.
Working on:
summer gardening

Upcoming projects:
NG line for outdoor burner

Reply With Quote
Old 08-30-2011, 05:01 PM   #7
Sep 2010
Ann Arbor, Michigan
Posts: 1,170
Liked 20 Times on 20 Posts

Taps: Do not use chrome or brass. Use stainless steel or plastic. See:

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>
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

Reply With Quote
Old 08-30-2011, 07:40 PM   #8
Apr 2011
., Connecticut
Posts: 1,497
Liked 43 Times on 42 Posts

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?

Reply With Quote
Old 08-31-2011, 12:12 AM   #9
May 2010
Huntington, WVA
Posts: 525
Liked 11 Times on 9 Posts

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.

Reply With Quote
Old 09-11-2014, 07:29 PM   #10
Jun 2014
Posts: 432
Liked 32 Times on 27 Posts

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?


Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
conciderations for kegging wine Elfmaze Bottling/Kegging 4 07-23-2009 11:11 PM
kegging question from a kegging noob RootvonRoot Bottling/Kegging 8 05-22-2009 02:03 PM
Kegging ff186 Bottling/Kegging 2 07-12-2008 02:43 PM
New to kegging roryspa Bottling/Kegging 3 02-28-2007 09:09 PM
Kegging ocelot Bottling/Kegging 2 12-12-2006 05:09 PM

Forum Jump