kegging wine to bulk age

[norsemanjpa]

So the solar installeds were coming and my wine was in the way of the main breaker panel. So I decided to put this years wines in cornelius keg for ease of transport andd storage in my wine/beer/mead cellar which is under construction. So I racked the wine into kegs, preasurized to 10 lbs woth co2 and put in cellar. When it gets cold I will put them in my Bilco door entrance to cold stabilize. I only did this with still wines, 2 champagne wines are still in carboy/demijon on yeast. ANY THOUGHTS?

current wines: Diamond, Catawba, Foch, Steuben, Concord, Niagara, Blushing Bride (rose blend), Fredonia.

 

[DoctorCAD]

I wouldn't have put CO2 in them, but bulk aging is done in stainless steel tanks all the time. Should work just fine.

 

[BBBF]

You will get some CO2 dissolved into the wine, even if you keep it at a minimal pressure. The problem with corny kegs is they need positive pressure to seal, so you have to use some type of gas. I ended up getting an nitrogen tank for this reason.

After the construction and/or aging, you could always transfer back into a carboy and give it a little more time to degas. The nice thing about the corny is that you can take a sample and let your taste buds tell you if that step is necessary.

 

[norsemanjpa]

Yes, all good comments, I also only use sulfites for sanitizing EVER THINK so I have devised a filter using the kegs and a water filter, also thus the cold stabilization.

 

[norsemanjpa]

I hate auto correct [EVERYTHING]

 

[Yooper]

I do that all the time- and now even serve our every day wines out of the keg with picnic taps. I don't pressurize, besides sealing the keg, and only use enough c02 to dispense, and we just fill a decanter when we want a wine.

I keep the reds upstairs, where it is around 62 degrees most of the time, and the whites in the basement where it about 48. It works great for us!

 

[schwiz]

I've kept a still cider under c02 a little c02 pressure for a few months now at room temp and haven't noticed any absorption. If I had nitrogen on hand sure I would have used it instead but no problems with c02 for me.

 

[RachmaelBenApplebaum]

I'd say nirto or argon, but that's just me.

 

[TexasGuy]

Reopening an old post - those of you who are bulking aging in kegs, are you using sealed kegs for the entire span of bulk again? Or are you starting with carboys for a few months to allow some off byproducts to escape the wine?