Sorry daft question
- Thread starter Scaff
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Gorty
Well-Known Member
Hi Scaff,
The only daft question is the one you don't ask!
Putting wine into a pressure barrel shouldn't be a problem as long as it well cleaned and sterilised and after filling you charged it with a small amount of CO2 (carbon dioxide) to keep the nasties at bay. Theoretically you could charge it up as with beer but not all wines that are good as a still wine are good as a sparkling wine.
Back in my past life I used to use what was basically a collapsible plastic bag with a tap in a cardboard box, I can't remember where I used to get them from but I filled them with wine and made sure the air was pushed out and as you dispensed the wine the bag would collapse and keep the wine fresh. They came in sizes from 5litre to 25litre and were 'Wine Fives' or 'Polypins'. In fact the wine boxes available now are just a smaller version.
The only daft question is the one you don't ask!
Putting wine into a pressure barrel shouldn't be a problem as long as it well cleaned and sterilised and after filling you charged it with a small amount of CO2 (carbon dioxide) to keep the nasties at bay. Theoretically you could charge it up as with beer but not all wines that are good as a still wine are good as a sparkling wine.
Back in my past life I used to use what was basically a collapsible plastic bag with a tap in a cardboard box, I can't remember where I used to get them from but I filled them with wine and made sure the air was pushed out and as you dispensed the wine the bag would collapse and keep the wine fresh. They came in sizes from 5litre to 25litre and were 'Wine Fives' or 'Polypins'. In fact the wine boxes available now are just a smaller version.
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