Kegging Wine

[CharlieM]

I'm in the process of converting a fridge to a kegerator. The plan is to have 4 taps with one dedicated for wine. I make the sweet wine kits for the wife & co. and want to keep one tap for that. Anyone done this and might have some pointers / do's & dont's on kegging wine? One question that came to mind is the CO2 pressure. Would it be the same as kegged beer?

Thanks folks!!!


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[Julie]

I keg skeeter pee and I have a muscat that I am going to keg, I can't remember the pressure, my husband normally does that but I think it is the same as his beer.

 

[JohnT]

I do this..

Like Julie, I keg my skeeter pee and also have made "feter-weiss" and champagne.

I like to use cornelious kegs for this. They usually have a built in pressure release value to make them rather safe.

I like to force carbonate. Get your wine to the point where it is ready to bottle, then keg the wine in a corny keg and pump c02 up to 40 psi. Immediately cool the keg to 33 or 34 degrees and keep it there for a couple of weeks. You will notice a drop in pressure as the CO2 goes into solution. Release the pressure to 12 or 14 psi and then connect to your kegerator. The keg should be kept cold at all times.

 

[whackfol]

Unless you want carbonated wine, don't use CO2. I suggest N or Ar for non carbonated wine.