I am also looking for similar advice. Crossing over from beer brewing to wine/mead making. I started & still using plastic tanks which have served us well for the cost. My question is with either, plastic or stainless, how are you (anyone on the forum) temperature controlling the fermentation? Reds ideally ferment better warmer & whites cooler. I am looking at decently priced round bottom stainless variable level tanks in the $600 range but they are not jacketed. So my concern comes with the temp control during fermentation.
Also....I see more places kegging wine & serving from taps. Any input on that? I'm trying to figure how to go, bottle serving with deep well coolers or additional taps/kegged? Regardless I will have taps due to offering cider.
Also....I see more places kegging wine & serving from taps. Any input on that? I'm trying to figure how to go, bottle serving with deep well coolers or additional taps/kegged? Regardless I will have taps due to offering cider.