Thanks for the opinions. I was looking for something in the 10-20
gallon range. An alternative to having "break down" the wine into
smaller containers once the original container is opened.

The "floating lids" sound like more trouble than they are worth. I
think I might investigate kegging with Nitrogen a little more closely.



On Wed, 27 Oct 2004 18:52:47 -0400, "J F" > wrote:

>
>"Brian Lundeen" > wrote in message
...
>>
>> "J F" > wrote in message
>> . ..
>> >
>> >>
>> > I have experience in a commercial winery with floating lids up to 15000
>> > litre tanks.
>>
>> All I have is a 200 liter tank, but I will echo all your complaints (well,
>> OK I don't need a ceiling mounted winch for mine).
>>
>> Nice idea in theory, but this fall when it came time to protecting my must
>> as fermentation was dying down, I just resorted to some heavy plastic
>> sheeting. I doubt if I'll ever use the lid again.
>>
>Did I mention you should check the membrane air prerssure frequenlty to make
>sure the seal still exists? Thay have habit of slowly leaking even if the
>membrane is not ruptured.
>