54 replies to this topic

[West Seattle Winery]

Hey Everyone!

I will be on the hunt for some stainless tanks in the spring and was hoping I could get some feedback on the types of tanks that you have been using, what you like / dislike about them, and where you bought them from.

I am looking for (2) 500 or 600 liter v/c tanks. I will be using them as primary fermenters for my reds and also plan to ferment and bulk age whites in them.

I have checked out the ones on morewine. ValleyVintner seems to have ok deals (is 100 liters bigger and includes butterfly valve for same price). Have even considered the heavier flextanks but would prefer to get stainless for the whites. Also am located in WA so if someone knows of a place to pick up tanks in WA or OR I could save a ton on freight.

Cheers,
-Charlie

[Calamity Cellars]

What is your plan for cold stabilizing the whites? I ask this because you may want to buy those tanks with the cooling jackets. Even if you don't have a glycol chiller yet you probably will and you may regret not planning ahead. Just a thought. You could run cold tap water though them to control fermentation temps in your reds.

[West Seattle Winery]

no glycol chiller... but am getting an air conditioner installed. Do they make cooling jackets for 500/600 liter tanks?

To be honest I have no idea how I will cold stabilize a tank that big... would love to hear more feedback.

[Crazy Run Ranch]

I have a 600L flat bottom VC for settling, blending, and racking of reds. I wouldn't use it for fermenting reds, too narrow. It would leave you with a small and thick cap of skins. This gives less extraction since the skins spend more time pushed out of the juice. A macro bin like in your picture or the taller size work very well.
For a white tank, I would go closed top and jacketed. Sealing a VC is a little vague, especially on the larger size its hard to tell if you have all the air out from under the lid. Size it slightly under your planned production to insure it is full, then use a keg or kegs for whatever is left. You will need a manway to clean it out if used as a fermenter.
My tank is the cheapest version St. Pat's sells. Great pricing and value but it is a little light duty. Since I bought mine, they have added a reinforcing ring to the racking port. This is great but they should do it for the drain valve too. I like welded TC connections and the sample valve. For a lot more money, the GW Kent Supreme series looks really nice. Shipping will be a chunk as you mentioned.

[bzac]

i wouldn't use a vc tank for primary ferment of reds , macro bins or brute for snmller lots hold up to the abuse better . pluse the issues steve mentioned.

if you are up here (i live in Vancouver ) and working with local fruit 9 I used washington fruit the last two years.
you will be getting your fruit in mid to late october even erly november , I wouldn't bother with a jacketed tank.

just turn your heat off in the garage once the ferment is rolling along (if making large batches , if smaller lots then leave the heat on). I also cs my tanks by leaving them in the garage with no heat for the last 3 weeks. wines going in barrels in the next week or 2

can't rememebr the name but there is a tank manufacturer in washington state who advertises in wbm.

otherwise there are local distributers of equipment rather than going mail order with a tank. you can go inspect a tank in person and even pick it up if you go local .

http://www.centralindustrialsales.com/

http://www.yvwinerysupply.com/default.asp


I upgraded mone withe the heavier white seals and use a supersized airlock as opposed to that marble thing.

Z

[West Seattle Winery]

Thanks for the feedback Steve and Zac.

Trying to avoid having too many brutes in the garage at the same time, but I will if I have to. Macrobins are always a great option... but was hoping to get something that would be multi purpose... but maybe that isn't a reality. Need a tank anyway for the whites... but maybe I will just get one instead of 2.

[Calamity Cellars]

So what have you decided?

[Wayne Harris]

A bit late to this thread, and am about ready to pull the trigger on some SS tanks..

But earlier in this thread, I noticed some poly tanks from here:
 poly tank.jpg   19.32K   5 downloads
I am trying to form a cogent story to my wife, (and to myself) why these will not do for aging or at least settling. My main area of concern is oxidation.
But if I were to periodically (every two months?) blanket the headspace with a generous layer of argon, then seal the top of this container, why wouldn't this work?

Really torn here.
Just about got all my pennies saved for two shiny new SS tanks from St. Pats, but I am struggling with these poly ones..

[cavalierhome]

I just noticed this too....

Wish I had seen it before.

I do primary and cs in my vc ss tanks.

It works great and it saves me space.

Mine also have cooling jackets.

My tanks are wide. About 1.3 times as tall and they are wide that's all.

I can get 28 to 30 Lugs of red CS grapes in each of them and punching down is no problem.

l also use them for fairly long term storage. From October when we first crush to around March when we then move the wine into barrels after several racking and a full NY winter CS.

Never had a problem with air because as we drop the cover on the wine there is just about 0% head space and the rubber gaskets so far have not been a problem.

I love my tanks, they are the best piece of equipment I have.

Everyone seems to say VC SS tanks are no good for primary and no good for long term storage.... Well I disagree. Seems to me they make them so they must be good for something.

These are mine:








Cheers
Paul

[West Seattle Winery]

Hey Paul,

What size tanks are those and where did you purchase? Are they from St. Pats?

I still haven't decided what I am doing about SS VC tanks... but I like your option.

[Wayne Harris]

Paul,

Wow. Just Wow.
Very nice setup. I may, or may not ever get there...

I think for the next few years, i am dropping my SS VC requirements, and going to use a Flex Tank.
Not as cool as your setup, but I think it does most of what I need and fits in my budget. .
I'm going with 2 80 gallons FlexTanks.

I think I am gonna go just stare are your tanks for awhile. Dang....

[Michael A]

Everyone seems to say VC SS tanks are no good for primary and no good for long term storage.... Well I disagree. Seems to me they make them so they must be good for something.

These are mine:

Paul

So Paul, you must only use 1½ of those tanks at a time, ensuring that you're not over producing the 200US Limit

But seriously, why did you decide to not get the thermal jacket on the one tank?

Cheers,
MRA

[cavalierhome]

Hey Paul,

What size tanks are those and where did you purchase? Are they from St. Pats?

I still haven't decided what I am doing about SS VC tanks... but I like your option.

They are 530 litter conical bottoms from MoreWine. These are the German ones...

http://morewinepro.c...al_Bottom%0D%0A

they are 1.65 times as high as wide BUT that is to the top. To the 530 Litter mark they are a lot less and when using them to ferment you only use about 80% of the tank.

They are great fomenters and storage tanks. I love them.

I got all the options... Special fittings on the lids, racking port, thermometer, cooling etc etc.

They work perfectly and I highly recommend them.

I also would recommend avoiding ST Pats as they are horrible people who do NOT stand by their warrantees.

[cavalierhome]

So Paul, you must only use 1½ of those tanks at a time, ensuring that you're not over producing the 200US Limit

But seriously, why did you decide to not get the thermal jacket on the one tank?

Cheers,
MRA

Actually there is another one of those on the other side of the room.

I got 3 with jackets and 2 without. I also got two smaller ones for small batches.

The tank on the other side of the room is a spare for special purposes.

The one without jackets next to the 3 with jackets is a racking tank.



I also do at least 3 different Sav Cab treatments for my blend so I need the extra tanks.



Based on my size production the max I would ever need would be 3 tanks with cooling so that is why.

[grapenuts]

Hey Paul, Nice tanks. I have some tanks as well, but I prefer to do my red primary fermentations in a bin. The height is actually only have the width. Great extraction. I was wondering if you employ punch downs or if you do pump overs. If you do punch downs, especially with ss punch down tools, I would be concerned with scratching the sides. Also you got those thermometers which you could easily damage the thermometer as well as the thermowells. Have you had these problems or concerns.