5 gallon keg and Argon for wine storage?

- A
- Alex
  
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posted
20 years ago

Wed, Apr 14, 2004 4:25 AM

Hello, I was thinking about using a 5 gallon soda keg to store my wine when the volume is less than I can put in one of my carboys. I would use argon instead of CO2 to purge and pressurize the keg (the lid won't seal without some pressure ~5PSI). Does anyone here do this and is there any reason why this is a bad idea. I have all of the kegging stuff for home brewing I would just have to buy an argon tank and an adapter for my regulator. I know a variable capacity tank would be better and I am getting one but I make white and red wine and can't afford to buy two tanks this year. I think the whole argon deal will cost me about $60-80.

-Alex

- J
- Joe Sallustio
  
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posted
20 years ago

Wed, Apr 14, 2004 10:45 AM

Alex You should be ok with that. Unless you are talking a big tank, the inert gas route is probably a better way to go anyway. Most wineries can't keep things topped up all the time so use inert gas for the headspace. Iversen recommends it; I've seen it recommended in most commercial winemaking books also. Argon seems to be the gas of choice, it's heavier than air, nitrogen and CO2 also. I don't think it likes to stay in solution in wine either; I think people like to use it to purge the wine of CO2.

If I ever decide to get rid of my carboys and go with SS I will be doing this too.

Regards, Joe

- T
- Tom S
  
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posted
20 years ago

Thu, Apr 15, 2004 1:27 AM

I use inert gas all the time for this purpose, but mainly nitrogen because it's cheaper. Since you really need to sweep _all_ of the air out of the headspace, argon's density doesn't really buy you anything.

I'd recommend that you find a way to seal the keg with less pressure. Inert gases do dissolve in the wine somewhat, and they affect the flavor a bit until they come out of solution.

Tom S