I am reluctant to start a thread where I don't have any of the answers, but there was discussion on another thread that lead to this one. So this is a chance to ask questions and hopefully forum members with experience can chime in. I used CO2 extensively when brewing to move and dispense beer and so have some experience with that.
I am interested in setting up a gas system and so was @mainshipfred, I'm sure there are others. As I see it, pressurized inert gas could be used several ways in a home winery:
1-Blanket wine to keep it away from Oxygen in the air (realizing it's very temporary)
2-Purge containers prior to adding the wine for storage
3-Fill the head space of a partially filled storage container
4-Move wine around in your winery in much the same way that vacuum can (very interested in this)
5-Potentially a wine on tap system (not personally interested in this)
6-Counter-fill bottling (curious about this too)
I am sure there are other useful things...
With regards to gasses that could be used, I'll share the limited amount that I know, and hopefully others can add on:
CO2--
Advantages: It's inert, cheap, readily available, lots of hardware knowledge on the brewing side. It has the particular advantage that at relatively low pressure, it undergoes a phase change to liquid, and so a full tank is full of liquid CO2. As it changes back to gas, you get 4X the amount of gas vs a gas like Nitrogen or Argon in the same size tank. Also, the tanks and regulators are relatively inexpensive (Tank and regulator under $150).
Disadvantages: It will dissolve in your wine if you leave the wine under pressure (like a wine on tap system). I think a purge or a blanket would not be an issue, but would love to hear real world experience.
Nitrogen (N2):
Advantages: It's inert at "normal temperatures", and reasonably easy to get at your local welding store. It would work great for a wine on tap system. There are units you can buy to generate basically pure nitrogen, but I'm not sure that's cost effective for a home winery (actually, I'm certain it's not!).
Disadvantages: No phase change so you need a big tank or very high pressure (actually both). I have seen some wineries use nitrogen in those huge insulated thermos type tanks where you do get a phase change, but I don't see that as practical at home.
Argon:
Advantages: Truly an Inert gas, Heavier than air but still mixes completely with it.
Disadvantages: Like nitrogen requires a high pressure tank, and relatively expensive
Argon/CO2:
This is available in a 75/25 mix for welding that I think would have all the disadvantages of Argon, and none of the advantages of CO2. Despite that, I'm considering using it since I have a Mig welder that already uses this gas. Anyone have any experience?
Compressed Air:
Go with me here.....Let's say your primary interest was to move wine around pushing it under light pressure (1-2 psi) from one vessel to another. Anyone do this? As long as you didn't cause much agitation, wouldn't this work? It's cheap and super easy to generate at home (a bike pump would work I think). This may be a bad idea but I'm putting it out there for discussion.
I would love to hear what others are doing. I realize that inert gas systems really are not necessary at 60-100 gallons per year, but making wine at home isn't necessary either! So if you're using compressed inert gas in your winery, what are you doing with it and what are the DETAILS of your set up. Please comment and post pictures.
I am interested in setting up a gas system and so was @mainshipfred, I'm sure there are others. As I see it, pressurized inert gas could be used several ways in a home winery:
1-Blanket wine to keep it away from Oxygen in the air (realizing it's very temporary)
2-Purge containers prior to adding the wine for storage
3-Fill the head space of a partially filled storage container
4-Move wine around in your winery in much the same way that vacuum can (very interested in this)
5-Potentially a wine on tap system (not personally interested in this)
6-Counter-fill bottling (curious about this too)
I am sure there are other useful things...
With regards to gasses that could be used, I'll share the limited amount that I know, and hopefully others can add on:
CO2--
Advantages: It's inert, cheap, readily available, lots of hardware knowledge on the brewing side. It has the particular advantage that at relatively low pressure, it undergoes a phase change to liquid, and so a full tank is full of liquid CO2. As it changes back to gas, you get 4X the amount of gas vs a gas like Nitrogen or Argon in the same size tank. Also, the tanks and regulators are relatively inexpensive (Tank and regulator under $150).
Disadvantages: It will dissolve in your wine if you leave the wine under pressure (like a wine on tap system). I think a purge or a blanket would not be an issue, but would love to hear real world experience.
Nitrogen (N2):
Advantages: It's inert at "normal temperatures", and reasonably easy to get at your local welding store. It would work great for a wine on tap system. There are units you can buy to generate basically pure nitrogen, but I'm not sure that's cost effective for a home winery (actually, I'm certain it's not!).
Disadvantages: No phase change so you need a big tank or very high pressure (actually both). I have seen some wineries use nitrogen in those huge insulated thermos type tanks where you do get a phase change, but I don't see that as practical at home.
Argon:
Advantages: Truly an Inert gas, Heavier than air but still mixes completely with it.
Disadvantages: Like nitrogen requires a high pressure tank, and relatively expensive
Argon/CO2:
This is available in a 75/25 mix for welding that I think would have all the disadvantages of Argon, and none of the advantages of CO2. Despite that, I'm considering using it since I have a Mig welder that already uses this gas. Anyone have any experience?
Compressed Air:
Go with me here.....Let's say your primary interest was to move wine around pushing it under light pressure (1-2 psi) from one vessel to another. Anyone do this? As long as you didn't cause much agitation, wouldn't this work? It's cheap and super easy to generate at home (a bike pump would work I think). This may be a bad idea but I'm putting it out there for discussion.
I would love to hear what others are doing. I realize that inert gas systems really are not necessary at 60-100 gallons per year, but making wine at home isn't necessary either! So if you're using compressed inert gas in your winery, what are you doing with it and what are the DETAILS of your set up. Please comment and post pictures.