Aussiedistiller, Home Distilling, Moonshine, Home Brew

Has anyone setup a keg system for wine? I want to do both red and white so realise one will need to be chilled and the other not.

Was thinking of putting one or those round can fridges inside a barrel with the white whine and gas cannister (n2??) and the red wine keg next to it. But chassing advice

If you keg red wine its gunna get carbonated...that be a problem? I have no idea bout wine hate the stuff...

Wine is just brandy that hasn’t grown up yet

:puke-huge:

I think carbonation is going to be an issue, unless you keep the CO2 turned off until pouring and release the pressure after you have finished pouring. You know it is going to happen that one day you forget to turn off the gas :laughing-rolling: that will turn out to be expensive as lots of gas will be wasted.

Nitrogen might be an option ( again expensive ) as I think ( very unsure ) it takes a much higher pressure to carbonate, and in fact struggles to. Home brew stouts on nitro run about 5 - 6 times higher pressures than CO2 for beer. That is how they get that super creamy effect

I know at one stage pubs had wine on tap but have no idea how that was done, most I see these days use a bottle.

Ive been looking at nitrogen or argon both wont carbonate just pressure the keg.

Skitz08 wrote:Ive been looking at nitrogen or argon both wont carbonate just pressure the keg.

i was looking at that for my future kegerator, i think i recall a newish product that has some kind of bag inside the keg.
so the air just compresses the bag inside the keg as you pour.
bugger, can't find it now.
i've seen nitrogen & argon setups on yewtube, argon uses a different regulator and maybe the flow gauge will have to be replaced with a pressure gauge?
keg king has some regulators with different nuts and stems for nitro