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Old 06-25-2016, 09:46 PM   #1
Norske
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Does any commercial winery do 5 gallon wine kegs? If so, can anyone point me in the right direction to best obtain the equipment necessary and the knowledge to do it.

 
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Old 07-04-2016, 12:26 PM   #2
Norske
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Doing more research, it looks like it requires a Cornelius keg and a bottle of 75/25 CO2 and Nitrogen. Some of our local restaurants are converting to this instead of by the bottle. I may have to give this a try but would still like to hear from any others who have experience with this.

 
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Old 07-04-2016, 10:07 PM   #3
whackfol
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I've not see the kegs the wineries are using. I have used corney kegs for my wine and for topping with good results. I would not use any CO2 for fear of carbonation. I use argon and understand nitrogen is more common flor wine. There are 2 - 3 gal corney type kegs.

 
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Old 07-05-2016, 04:14 AM   #4
richmke
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How about 3-4 bottle wine bags? With kegs, you risk carbonation, which isn't bad if that is your intention (like with Island Mist kits).

 
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Old 07-05-2016, 06:17 AM   #5
JohnT
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I use kegs to force carbonate wine. Champagne on tap!!!
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Old 07-05-2016, 03:27 PM   #6
Norske
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The story I have read on the wine kegs is that you use a blend of 75% N and 25% CO2 and only pressure it up to 3-5 psi, they claim it will not introduce CO2 to your wine at that level. I will purge the cornies with straight argon, but once the restaurant receives them, they have the N/CO2 tanks in place for their delivery system.

 
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