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Old 04-07-2013, 11:35 PM   #1
passedpawn
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Who here kegs wine? Beer gas?

Maybe it's popular, but I haven't seen it. Just curious.

I absolutely love the taste of full-bodied tannic red wines, but I only drink a glass every couple of weeks. But I was thinking about making some and putting it on tap.

Thoughts?
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Old 04-07-2013, 11:47 PM   #2
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Quote:
Originally Posted by passedpawn View Post
Who here kegs wine? Beer gas?

Maybe it's popular, but I haven't seen it. Just curious.

I absolutely love the taste of full-bodied tannic red wines, but I only drink a glass every couple of weeks. But I was thinking about making some and putting it on tap.

Thoughts?
I've only done it to carbonate. I feel as though that little consumption would be more practical to bottle.
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Old 04-08-2013, 12:10 AM   #3
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The pico brewery/winery/coffee house/cigar lounge I used to hang out at (which is now an hour away from where I currently live) serves their "house" wines from corny kegs.

4 wines, 4 beers on tap.

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Old 04-08-2013, 12:13 AM   #4
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Quote:
Originally Posted by Inner10 View Post
I've only done it to carbonate. I feel as though that little consumption would be more practical to bottle.
Yea, me too. For now. OK, I lie, I'm intrigued. But I wouldn't serve from my keezer. I like red wine at room temp, so I'd probably fill a small cornie and serve in my kitchen somehow. Hmmm, just thinking out loud.
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Old 04-08-2013, 12:24 AM   #5
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I've heard that if you use co2, that it will carb the wine, although you only need a little bit of pressure to get it out. However, I've also seen that Argon (Ar) is used and doesn't dissolve, although N2 should be similar, since it doesn't dissolve very well.

Also some restraunts are converting over to kegged wine for the larger purchased product - that is rather than open up bottle after bottle of Zinfindel, just get it keg and on tap, however they are going slow because of needing supply, and of course they don't have much demand.. but the demand is building.

 
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Old 04-08-2013, 12:29 AM   #6
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Quote:
Originally Posted by ACbrewer View Post
I've heard that if you use co2, that it will carb the wine, although you only need a little bit of pressure to get it out. However, I've also seen that Argon (Ar) is used and doesn't dissolve, although N2 should be similar, since it doesn't dissolve very well.

Also some restraunts are converting over to kegged wine for the larger purchased product - that is rather than open up bottle after bottle of Zinfindel, just get it keg and on tap, however they are going slow because of needing supply, and of course they don't have much demand.. but the demand is building.
Locally they are using beer gas (Nitrogen and Co2)
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Old 04-08-2013, 01:00 AM   #7
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Quote:
Originally Posted by passedpawn
Who here kegs wine? Beer gas?

Maybe it's popular, but I haven't seen it. Just curious.

I absolutely love the taste of full-bodied tannic red wines, but I only drink a glass every couple of weeks. But I was thinking about making some and putting it on tap.

Thoughts?
Absolutely. Use nitrogen.

 
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Old 04-08-2013, 05:21 PM   #8
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Quote:
Originally Posted by passedpawn View Post
Locally they are using beer gas (Nitrogen and Co2)
I can see that. I've seen the Argon in the catalogs from some of the IHBS. And the article I read on restraunts converting over was fuzzy on the gas issue. It was more a case of getting wine taps installed - ie more hoses/taps - that was holding places back that having a different gas. Still N2 seems the most reasonable as it is likely to have little fizzing effects, and should be less expensive than Argon.

 
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Old 04-08-2013, 06:46 PM   #9
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if you keep the keg at room temperature and use a short hose, like 1 foot, you probably only need like 1-2 PSI to push it out slowly. this probably isn't a noticeable amount of carbonation.

im planning on making a champagne and carbing the same as beers

 
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Old 04-08-2013, 08:10 PM   #10
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My wine, mist wine and mead are in kegs. I use co2 to push, but have to vent the gas, or leave it slightly carbed (which isn't a downside for mist wines). I'd like to get an noble gas for this someday. Otherwise, I do this: a smaller keg above glass level and let a gravity feed fill my glass. When the pressure in the keg gets too little for the feed to work, I add a tiny bit of co2. (I usually do this if I bottle from the keg).
I don't know how long term aging plays out though, and I'd probably bottle after a certain point.
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