Stainless steel beer barrels

[Laner]

No. You can't, the gas is there for cover too.

Air destroys wine, much faster than beer.

I’ve just seen he has co2, so surely it could be covered at very low pressure on initial filling of Oxebar with wine and inverting. If floating dip tube is fitted to gas post a top could be achieved, or am I being silly?

 

[Graz]

This is definitely right up my avenue. Did this for years.

After filling (don't flush) pump them up a bit to say 30psi get everything sealed. Then vent it down to about 10 for storage. Run 5psi mixed gas for dispense.

I've often thought about kegging wine, especially red as that's what I tend to favour, but at the moment I only have a CO2 setup. I'm sure I read somewhere that even the slightest pressure can lead to a little fizz in the wine and also introduce carbonic bite, neither particularly advisable in red wine, but I did wonder if just setting the regulator to the absolute minimum just to push it through would be ok? I don't really want to spend out on another cylinder for nitrogen.

That said having red wine on tap could be dangerous for consumption

 

[jof]

You need to replace the exiting wine with CO2.
The argument that CO2 is heavier than air & will form a blanket on top doesn't hold.
Over time, gas diffusion will ensure the CO2 and air will mix.

On an industrial scale mixing will take a long time, hence we get the occasional tradegy, but at homebrew scales I guess the mixing would occur in hours.

 

[Northern_Brewer]

Does anybody know of a stainless steel version of a barrrel.
The same sort of thing as a 5 Gallon Pressure Barrel with an S30 Valve.

Not a Corny keg.

It sounds like you're asking for a stainless steel cask as used in pubs, which if you wanted around the size of a 5gal PB would be a pin (4.5 imperial gallons, 20.4 litres). They cost almost as much as a 9 gallon firkin new, and are almost impossible to find second-hand as breweries are using increasing numbers of them, eg these guys are out of stock but that may just reflect the time of year :
https://www.advancedbrewing.co.uk/online-store/Casks-&-Kegs-&-Accessories-c58414010

Or maybe go the bag-in-box route?

A steel "barrel" with a valve is otherwise known as a keg...

 

[Northern_Brewer]

I've often thought about kegging wine, especially red as that's what I tend to favour, but at the moment I only have a CO2 setup. I'm sure I read somewhere that even the slightest pressure can lead to a little fizz in the wine and also introduce carbonic bite, neither particularly advisable in red wine, but I did wonder if just setting the regulator to the absolute minimum just to push it through would be ok? I don't really want to spend out on another cylinder for nitrogen.

That said having red wine on tap could be dangerous for consumption

Bag in box is what you want...