100L Speidel feedback?

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Bmd2k1

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I've got 2x 20L and 5x 30L Speidel vessels and love them.

Thinking about adding the 100L to my arsenal and wondering if anyone has any experience/feedback with this unit?


Thanks & Cheers!
 

balatonwine

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I use them. They work very well. I like them.


Only issue: Avoid going above 100 L on the square ones. I have a 200 L square unit and it hard to clean through the small top hole.
 

Bmd2k1

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I use them. They work very well. I like them.


Only issue: Avoid going above 100 L on the square ones. I have a 200 L square unit and it hard to clean through the small top hole.
Thanks!

Any idea what the actual filled to the top volume is? (I know for both the 20L & 30L - they hold bit more than that - ie) 20L holds 6gals and 30L holds bit over 9gals)

Cheers!
 

balatonwine

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Thanks!

Any idea what the actual filled to the top volume is?

Good Question. I had to laugh at myself for this good question. Because I have such tanks for 20+ years and never bothered to actually measure.... :)

I simply fill them till just below the top, then screw on the cap. One must use Speidel corks and air locks to do this as I found third party corks are too long and go into the wine.

Whatever little is left over after filling, I drink.... Hic.... :d

Hope this helps.
 

Bmd2k1

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Good Question. I had to laugh at myself for this good question. Because I have such tanks for 20+ years and never bothered to actually measure.... :)

I simply fill them till just below the top, then screw on the cap. One must use Speidel corks and air locks to do this as I found third party corks are too long and go into the wine.

Whatever little is left over after filling, I drink.... Hic.... :d

Hope this helps.
Lol :cool:

Are you using the 100L for both fermentation and bulk aging?


Cheers!
 

Bmd2k1

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I use 30 L, 60 L, 100 L and 200 L for both.

But I make only white wine, so bulk age typically less than 6 months. If longer, I would put the wine in glass or stainless.
Thanks for your feedback! I appreciate it :)

Cheers!
 
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I've a question if you don't mind balaton. The cap on the Speidel looks to be about 7 or 8". Great to get a hand or arm into the container. But I always fill the glass carboys up into the neck to minimize headspace. At 7", this is 10x the surface area or funtional headspace. Not a problem for longer term aging?
 

crushday

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I've got 2x 20L and 5x 30L Speidel vessels and love them.

Thinking about adding the 100L to my arsenal and wondering if anyone has any experience/feedback with this unit?


Thanks & Cheers!
Given your other storage sizes, that's a huge jump. Think about your 20s and 30s - the volume is 20 liter and 30 liter to the shoulders of the vessel. The 30 liter is almost 40 liters topped off. I know from experience that a fully topped off 100L is just under 30 gallons of wine. In fact, you could say it is 30 gallons.

Maybe get the 60L?

You'll want to build a wheeled carriage too..

1660865420715.jpeg
 

Bmd2k1

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@balatonwine -- any chance you could post some pics of your fermentation / bulk aging setup?

I'm curious about the logistics of using these bigger Speidels -- as @crushday points out re: his dolly system.


Cheers!
 

balatonwine

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I've a question if you don't mind balaton. The cap on the Speidel looks to be about 7 or 8". Great to get a hand or arm into the container. But I always fill the glass carboys up into the neck to minimize headspace. At 7", this is 10x the surface area or funtional headspace. Not a problem for longer term aging?

If concerned about head space volume, simply add some inert gas to the head space.

IMHO (In My Humble Opinion), a tank of Nitrogen is a good investment for any wine maker.
 
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balatonwine

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@balatonwine -- any chance you could post some pics of your fermentation / bulk aging setup?

I'm curious about the logistics of using these bigger Speidels -- as @crushday points out re: his dolly system.

I do not have photos at this time.

But I go vertical. Mainly because I like to gravity move wine after the primary fermentation.

My cellar roof is 3 meters tall. My racks are made of 20 cm (8 in) wood beams set on concrete blocks. I have a wine pump to move must to the top tank at crush. The tanks are stacked on the beams. After racking, to move tanks back up, I have a hoist. I do not hoist the 200 L tanks, but the 100 L I can. The 60 L two people can lift up each level, standing on the beams. I have one two wheel dolly and one four wheel truck that I can put a tank on to move around the floor. When moving I screw on the hard caps so the tanks to not leak and can be tiled in any direction. That I all I need.
 
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If concerned about head space volume, simply add some inert gas to the head space.

IMHO (In My Humble Opinion), a tank of Nitrogen is a good investment for any wine maker.
I keep a tank of Nitrogen for HVAC work, but many here say inerts quickly dissipate unless in a tightly sealed container. Lots of chance to lose a batch.
 

Bmd2k1

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I do not have photos at this time.

But I go vertical. Mainly because I like to gravity move wine after the primary fermentation.

My cellar roof is 3 meters tall. My racks are made of 20 cm (8 in) wood beams set on concrete blocks. I have a wine pump to move must to the top tank at crush. The tanks are stacked on the beams. After racking, to move tanks back up, I have a hoist. I do not hoist the 200 L tanks, but the 100 L I can. The 60 L two people can lift up each level, standing on the beams. I have one two wheel dolly and one four wheel truck that I can put a tank on to move around the floor. When moving I screw on the hard caps so the tanks to not leak and can be tiled in any direction. That I all I need.
Thanks for the glimpse inside your operations!

Cheers :cool:
 

Bmd2k1

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I do not have photos at this time.

But I go vertical. Mainly because I like to gravity move wine after the primary fermentation.

My cellar roof is 3 meters tall. My racks are made of 20 cm (8 in) wood beams set on concrete blocks. I have a wine pump to move must to the top tank at crush. The tanks are stacked on the beams. After racking, to move tanks back up, I have a hoist. I do not hoist the 200 L tanks, but the 100 L I can. The 60 L two people can lift up each level, standing on the beams. I have one two wheel dolly and one four wheel truck that I can put a tank on to move around the floor. When moving I screw on the hard caps so the tanks to not leak and can be tiled in any direction. That I all I need.
Do you using any kind of drill mounted stirring attachment with your larger Speidels?
 

balatonwine

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Do you using any kind of drill mounted stirring attachment with your larger Speidels?

No.

I have PVC and copper pipes sealed at the ends for stirring. Unscrew the cap, stick them in, and and stir by hand. During primary, usually two or three times a day. I use the copper when I think the wine is getting a little too much sulfur reductive. The copper helps to stop that.

Basically, based on 20 years of experience and *feel*. So no easy answer. Wine making is a both an art and a science.
 

Bmd2k1

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I do not have photos at this time.

But I go vertical. Mainly because I like to gravity move wine after the primary fermentation.

My cellar roof is 3 meters tall. My racks are made of 20 cm (8 in) wood beams set on concrete blocks. I have a wine pump to move must to the top tank at crush. The tanks are stacked on the beams. After racking, to move tanks back up, I have a hoist. I do not hoist the 200 L tanks, but the 100 L I can. The 60 L two people can lift up each level, standing on the beams. I have one two wheel dolly and one four wheel truck that I can put a tank on to move around the floor. When moving I screw on the hard caps so the tanks to not leak and can be tiled in any direction. That I all I need.
Do you still utilize the spigots when racking ?
 

balatonwine

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