Possible long term storage vessel?

[nicklausjames]

I'm somewhat new to wine making and am wondering about the potential for a long term storage unit with a spigot, so if I want a taste I do not need to open the carboy and worry about oxygen or introducing some critter.

I was looking at something which I guess is traditionally used for iced tea or lemonade and wondering if anyone has any opinion on if it would work or if there would be any potential problems. I am not sure if the below product is air tight but I think I could find something similar that is. Something similar to this:

https://www.google.com/shopping/pro....3&ei=0MExU4PqAcOe0AGtpoCIAg&ved=0CNEBEKYrMAo

 

[Scott]

The headspace would be a concern, would need topped up when sampling. Others should be along shortly with more insight!

 

[JohnT]

If you have a spigot, wine will flow out, but air will flow in. Much like a water cooler, air will always replace the volume of fluid you remove. This is not a viable option.

 

[BernardSmith]

Hi nicklausjames and welcome. My quick and dirty response would be that there are likely to be two kinds of tasting that you are doing. The first kind is to know how well the wine is progressing as it ages before you bottle and the second kind of tasting is how well it has aged in the bottle. For this latter tasting I suspect that you have no problem opening a bottle and sharing it. The most you are opening and exposing to the elements is about 750 ccs and opening that bottle will have no impact on any other bottle.
For the former, the wine is not ready to bottle and you are not ready to drink it. What you may be doing is using a thief to withdraw a few ccs simply to taste the wine. OK , and so if when you make a volume of wine you make a few pints extra which you store in your fridge you can use that extra to top up the carboy each time you steal a glass to taste. The likelihood of the wine oxidizing in the seconds that the surface of that wine in the mouth of the carboy is exposed to air is very small to nil. BUT you need to replenish what you have "stolen".

On the other hand, a container with a tap or faucet that does not replace the volume lost by an outflow of wine with air is hard for me to imagine, so such containers used to dispense iced tea are perfect containers for oxidation if your plan is for long term storage.

But that said, Better Bottle makes a ported plastic carboy with a spigot (presumably for for bottling purposes) that would enable you to ferment and age in the carboy and then use the spigot to tap the wine to taste as long as you remember to replenish the wine that you have poured. My one concern (speaking only for myself) is that such spigots may be traps for bacterial growth and long term storage of wine in ported carboys may result in your encouragement of bacteria and other flora that are detrimental to the wine you want to produce.

 

[GreginND]

On the other hand, a container with a tap or faucet that does not replace the volume lost by an outflow of wine with air is hard for me to imagine,

I can imagine it! Every boxed wine has such a container. It's a collapsible plastic bag.

Wine pouches are becoming more popular at wineries. One company that produces a collapsible pouch is Astrapouch.

 

[sour_grapes]

I can imagine it! ... It's a collapsible plastic bag.

Well, yeah, but the way I read Bernard's post was: the container that the OP referenced MUST have a way to let air in. Hence, oxidation will occur (even if you never sneak a taste!).


But, yes, you are right, the bag might be a good option for the OP.

 

[nicklausjames]

Thx everyone. The astrapouches have potential but there is no need for me to take on that added expense. I think I can just use corney kegs (I have a few for beer) and this will allow me to taste without much problem? I would need to get a nitrogen or argon tank but it shouldn't leave much risk for the aformentioned problems of contamination/oxidation. Is this correct?

 

[BernardSmith]

Well, yeah, but the way I read Bernard's post was: the container that the OP referenced MUST have a way to let air in. Hence, oxidation will occur (even if you never sneak a taste!).


But, yes, you are right, the bag might be a good option for the OP.

Right. I was assuming that the volume of the container was fixed and not something that was variable like a bag.

 

[GreginND]

Right. That pitcher thing would be a disaster for the wine.