I am trying to scale my wine making to a micro commercial farm diversification business using fruit I grow on the farm. It is probably safe to say the proper way to store wine in bulk is a stainless steel variable volume tank. The downside is that these are expensive at heading for £2/lt, which hurts when you are talking about 1,000lt plus tanks. Clean, food grade, IBC tanks are a fraction of that with a 1000lt tank costing less than £100. What are the potential downsides to using IBC tanks? The main purpose of the floating lid on a variable volume tank is to prevent oxidation I think. Could I achieve the same with an IBC container if I displace the air with CO2 or nitrogen? I think the main advantage of a proper variable volume tank is that I can bottle on demand as blowing the air out of a half-full IBC tank is not going to be that practical so they would probably be best bottled in one go - but even a 650lt IBC fills a lot of bottles...
Thanks in advance for any opinions
David
Thanks in advance for any opinions
David
