RevA
Well-Known Member
After 10 plus years of brewing and winemaking.
I started my first kit wine today. I did skip the EC1118 and go for 71B. So we shall see what happens.
I was considering kegging my wine but wasn't sure how to dispense it from the keg. Do you use CO2 to pressurise and use a tap at the other end? I don't necessarily want a carbonated wine, thats why I have not attempted this method yet.I make a lot of wine kits to fill out my other wines. They are easy, pretty decent (especially the really expensive ones- they are quite good), and we love having kegged table wine on hand.
Once you finish serving, do you release the CO2 pressure, and store it that way?I don’t pressurize it, and use co2 only to push it out. It works for me.
You would use nitrogen to keg wine. I have done it. If you don’t want to fill and cork 30 bottles.I was considering kegging my wine but wasn't sure how to dispense it from the keg. Do you use CO2 to pressurise and use a tap at the other end? I don't necessarily want a carbonated wine, thats why I have not attempted this method yet.
Once you finish serving, do you release the CO2 pressure, and store it that way?
Interesting, I may have to try this. It wouldn't take much pressure to serve the wine.
I tend to use RO water and only adjust the pH if it needs to be adjustedGonna ferment my first wine kits (one red and one white) soon as well. My experience with beer tells me water is NOT just water....any advise on treating my water beforehand? I'll use a smidge of campden to de-chlorinate, but what about water profile and pH? Thanks.