Does anyone know if there is product out there to tap a carboy? I saw in
Elizabeth's Pizza here in Greensboro, behind the bar they had huge bottles
of their house wine which were pressurized and tapped. I would think they
were using nitrogen to pressurize right? Wouldn't it be awesome to have
right next to the beer tap a wine tap?

David

That may have been a stupid question. Should I just do it exactly the same
way as beer but with nitrogen instead?


David


"David J." > wrote in message
.com...
> Does anyone know if there is product out there to tap a carboy? I saw
in
> Elizabeth's Pizza here in Greensboro, behind the bar they had huge bottles
> of their house wine which were pressurized and tapped. I would think they
> were using nitrogen to pressurize right? Wouldn't it be awesome to have
> right next to the beer tap a wine tap?
>
> David
>
>
>

Hi David;

I keep most of my table wine in beer kegs, charged with nitrogen.
Works fine. Doesn't seem to cause any ill affect to the wine.
The wine goes into the keg after the third / fourth racking and stays there
until the wine is +/- two years old.
I bottle some for continued aging but generally just decant from the keg for
immediate use.

Pressure in the keg runs 8-10 lb so I don't think it would be wise to try
pressurizing a carboy.
You could use less pressure but delivery would be slower.

Beer kegs are easy to fill by pump or by vacuum.
Once the keg is full I tap off a litre or so for expansion during storage.

Some may consider keg storage less than cool ...
But once decanted into a bottle it looks the same if it were from a corked
bottle.
You could make a popping sound, when out of sight, to please the purists.

CHEERS





"David J." > wrote in message
.com...
> Does anyone know if there is product out there to tap a carboy? I saw
> in
> Elizabeth's Pizza here in Greensboro, behind the bar they had huge bottles
> of their house wine which were pressurized and tapped. I would think they
> were using nitrogen to pressurize right? Wouldn't it be awesome to have
> right next to the beer tap a wine tap?
>
> David
>
>
>

if I keg the wine, it will still age even, if I draw off a bottle here and
there right?

David



"RogerD" > wrote in message
news:ktLJe.172250$9A2.21946@edtnps89...
> Hi David;
>
> I keep most of my table wine in beer kegs, charged with nitrogen.
> Works fine. Doesn't seem to cause any ill affect to the wine.
> The wine goes into the keg after the third / fourth racking and stays
there
> until the wine is +/- two years old.
> I bottle some for continued aging but generally just decant from the keg
for
> immediate use.
>
> Pressure in the keg runs 8-10 lb so I don't think it would be wise to try
> pressurizing a carboy.
> You could use less pressure but delivery would be slower.
>
> Beer kegs are easy to fill by pump or by vacuum.
> Once the keg is full I tap off a litre or so for expansion during storage.
>
> Some may consider keg storage less than cool ...
> But once decanted into a bottle it looks the same if it were from a corked
> bottle.
> You could make a popping sound, when out of sight, to please the purists.
>
> CHEERS
>
>
>
>
>
> "David J." > wrote in message
> .com...
> > Does anyone know if there is product out there to tap a carboy? I saw
> > in
> > Elizabeth's Pizza here in Greensboro, behind the bar they had huge
bottles
> > of their house wine which were pressurized and tapped. I would think
they
> > were using nitrogen to pressurize right? Wouldn't it be awesome to have
> > right next to the beer tap a wine tap?
> >
> > David
> >
> >
> >
>
>

Just don't let it come into contact with oxygen and it should be fine.
That said, I never tried it... You can't pressurize a carboy but you
already caught that. You are right about not using CO2 unless you want
fizz.

Joe

As an alternative, you can get collapsible plastic containers with taps on
them. You can get them different sizes form 1/2 gal up to 5 gal's. You
fill them with aged wine put them out on your bar or in the fridge. As you
tap the wine, the container collapses so air never entrees it. I would not
want to keep wine in it very long but it would be fine for a few months.
Just something you might look into.

Ray

"David J." > wrote in message
.com...
> Does anyone know if there is product out there to tap a carboy? I saw
> in
> Elizabeth's Pizza here in Greensboro, behind the bar they had huge bottles
> of their house wine which were pressurized and tapped. I would think they
> were using nitrogen to pressurize right? Wouldn't it be awesome to have
> right next to the beer tap a wine tap?
>
> David
>
>
>
>

if I keg the wine, it will still age even, if I draw off a bottle
here and there right?
David
========================= my grandpa told me one of some
monks that used to put round stones in thier wine kegs to keep the
level up and the air out. lucas