There is actually a difference between the black and grey connectors, usually anyways. The difference is subtle but the "out" post mostly has a slightly larger lip on it. In some cases the gas post also has a slightly different nut with more notches in it (although I haven't seen one of these). Grey is for gas input to keg and black for liquid out. You can damage the connectors by connecting them incorrectly, unless your keg has identical posts.
Yep, its really simple. And what's even better is now you can easily top up other carboys since you basically have a "topping gun" by having a keg of wine.
B=Black=Beer G=Grey=Gas That's why they're colour coded. As someome mentioned, they're not really swapable, one is slightly bigger and you'll jam the small one on the bigger post. 😂 Great information in your video😊
Yes, you can force them on but they are slightly different, one of posts will have marks on the nut. As to the colors, grey for gas, black for beer is a good way to remember what they are for.
I cannot find your video about kegging sparkling wine. I'm trying to put my special sangria in a keg and it has a little carbonatation. Also, you call for argon/nitrogen... Another site says CO2. Which is best for something with a little carbonation?
If you want to keg a sparkling wine, you will use CO2. With that, you can also take a still wine and force carbonate it if you wish. A true champagne is at very high pressure in the bottle (70psi), but if you set your regulator that high it will just blow foam when you go to pour. For a sparkling wine, you will want to be in the 15-20psi range on your regulator to have a shot at pouring it. If you haven't kegged before, keep in mind that you want a long, small diameter hose which helps the pressure drop before reaching the faucet. I also really like the adjustable flow, forward sealing faucets. For wine, Intertap is the way to go. I have had bad experiences with Perlick due to the low quality stainless steel used in their flow compensators and the high acid of the wine.
I have not had any issues with my 304 stainless kegs. Technically it can rust but there is little to no oxygen inside. 316 SS is much better but usually a good bit more expensive. I have specifically had issues with perlick faucets and the acids. It seems that some of their compensators in the adjustable flow faucets have about 2x the sulfur content allowable in 304ss even though they advertise as 304. I sent to a metallurgist friend after running into some sulfur smells on the first pour and suspected they were subbing in 303 stainless since it is much easier to machine. 303 stainless and wine do not mix well at all. If any welds or fittings are 303ss and aren't passivated it will make the wine smell like rotten eggs.
Excellent video, Rick! this is what I was waiting for ! Thank you! I am surprised though that you blended wines right before kegging it. I noticed some of the blends threw quite havy sediment when blending. Especially thouse with different PHs. Great job, anyway!!!
Thanks! Yeah, can occasionally get a little tartrate instability after blending but it doesn't seem to matter in keg since it is not enough to clog the tube. I would definitely cold stabilize before or at least get a winter season so that it is not too heavy. It is kind of a trade off to me. Can get a tiny bit of potassium bitartrate crystals in bottle or keg if blending too dissimilar of wines, but it is one more manipulation/air exposure if putting back in carboy which could start to dull the vibrance of the wine at this far along.
How safe would it be to use the co2 regulator with carbon? I guess the pressure should not be an issue since the keg is equipped with an excessive pressure release valve? It should be more a matter of exact pressure reading... what do you think?
Most places that sell welding supplies or gasses. If you call a welder they will be able to tell you since they use a lot of nitrogen and argon. In Pittsburgh we have Butler Gas and AirGas. Some bigger homebrew shops may also refill or will at least know where to.
Hey there. Excellent video. Small question - even though you blanketed the bucket with argon before blending, i noticed you had the first wine sort of splashing in a little bit. I've seen this done in multiple videos of folks filtering wine where it was much more blatantly splashing. My question is wouldn't that be detrimental to the wine? Or would the argon somehow continue to sit in the vessel and push out oxygen caused by the splashing?
The argon will likely be mostly blown off after a little agitation. In the process of blending and bottling, you will generally dissolve enough oxygen to bind with about 10ppm of your free SO2. With argon it might be a little less and without, a little more. Not a good reason to buy an argon setup of you don't already have it but if you do already have it, it doesn't hurt to throw a blanket of argon over it. Especially if the wine will sit for a bit before dialing in the blend.
Thank you so much for this! My family and I just purchased a winery and are thinking of kegging some of our wine. How long does wine typically last in kegs? Do you have an e-mail or website so I can get in touch with you? Thank you!
Congratulations on the winery and thanks for the great feedback! It should last as long in keg as it would in bottle if you are using argon or nitrogen work relatively high purity. So it will depend on the pH and free SO2 but 6+ months would be very achievable. I have only kept it about three months at most in keg with no signs of degradation. I have contact info on my website smartwinemaking.com of you would like to get in touch.
I really like it. It is a little lighter weight since it doesn't have all the rubber, and they are stackable. I ended up picking up two more to keep a couple wine options on tap.
Hello I am from Argentina. I love to see your videos. They help us a lot in the elaboration of artisan wines. you are fabulous. Would you pass me your email to ask you a question? greetings from Argentina
There is actually a difference between the black and grey connectors, usually anyways. The difference is subtle but the "out" post mostly has a slightly larger lip on it. In some cases the gas post also has a slightly different nut with more notches in it (although I haven't seen one of these). Grey is for gas input to keg and black for liquid out. You can damage the connectors by connecting them incorrectly, unless your keg has identical posts.
Linus Staf yep.
Yes, the Torpedo Keg was designed with both connectors able to connect to either post (the gas post has a groove so you can easily tell it apart).
My girlfriend is going to love this wine on tap availability. I may have bottled my last wine. Excellent my friend,
I'm inspired. This is absolutely a must-add to my gadget and doo-dad hobby. Didn't think it would be that easy.
Yep, its really simple. And what's even better is now you can easily top up other carboys since you basically have a "topping gun" by having a keg of wine.
B=Black=Beer
G=Grey=Gas
That's why they're colour coded.
As someome mentioned, they're not really swapable, one is slightly bigger and you'll jam the small one on the bigger post. 😂
Great information in your video😊
Gas-in and liquid-out ball lock fittings are different. You can't put one on the unintended post.
the gas ball lock and the beverage ball lock are supposed to be slightly different. On a standard Corny keg they certainly are.
Yes, you can force them on but they are slightly different, one of posts will have marks on the nut. As to the colors, grey for gas, black for beer is a good way to remember what they are for.
You don't have to leave the air tank hooked up?
Can you use only 2-3 bottles of wine? Wondering if you need to fill it up to 1” below the top?
Thenks! Very cool! Thanks!
I cannot find your video about kegging sparkling wine. I'm trying to put my special sangria in a keg and it has a little carbonatation. Also, you call for argon/nitrogen... Another site says CO2. Which is best for something with a little carbonation?
If you want to keg a sparkling wine, you will use CO2. With that, you can also take a still wine and force carbonate it if you wish. A true champagne is at very high pressure in the bottle (70psi), but if you set your regulator that high it will just blow foam when you go to pour. For a sparkling wine, you will want to be in the 15-20psi range on your regulator to have a shot at pouring it. If you haven't kegged before, keep in mind that you want a long, small diameter hose which helps the pressure drop before reaching the faucet. I also really like the adjustable flow, forward sealing faucets. For wine, Intertap is the way to go. I have had bad experiences with Perlick due to the low quality stainless steel used in their flow compensators and the high acid of the wine.
Will the PH effect the metal in a beer keg? I asked chat gtp and it makes stuff up so I might as well ask the OG
I have not had any issues with my 304 stainless kegs. Technically it can rust but there is little to no oxygen inside. 316 SS is much better but usually a good bit more expensive. I have specifically had issues with perlick faucets and the acids. It seems that some of their compensators in the adjustable flow faucets have about 2x the sulfur content allowable in 304ss even though they advertise as 304. I sent to a metallurgist friend after running into some sulfur smells on the first pour and suspected they were subbing in 303 stainless since it is much easier to machine. 303 stainless and wine do not mix well at all. If any welds or fittings are 303ss and aren't passivated it will make the wine smell like rotten eggs.
Has anyone looked at aging wines in kegs? Also, does it matter if the wine is in 316 or 304 stainless due to the pH?
What if i added twice as much potassium sorbate than was intended?
It will be fine. There is a small chance you might be able to taste it but probably not.
@@TheHomeWinemakingChannel gave a slight bubble gum smell to it. Thankyou very much for replying, i very much appreciate that.
Excellent video, Rick! this is what I was waiting for ! Thank you! I am surprised though that you blended wines right before kegging it. I noticed some of the blends threw quite havy sediment when blending. Especially thouse with different PHs. Great job, anyway!!!
Thanks! Yeah, can occasionally get a little tartrate instability after blending but it doesn't seem to matter in keg since it is not enough to clog the tube. I would definitely cold stabilize before or at least get a winter season so that it is not too heavy. It is kind of a trade off to me. Can get a tiny bit of potassium bitartrate crystals in bottle or keg if blending too dissimilar of wines, but it is one more manipulation/air exposure if putting back in carboy which could start to dull the vibrance of the wine at this far along.
The Home Winemaking Channel kudos!
How safe would it be to use the co2 regulator with carbon? I guess the pressure should not be an issue since the keg is equipped with an excessive pressure release valve? It should be more a matter of exact pressure reading... what do you think?
Where can we fill the tank with argon or nitrogen?
Most places that sell welding supplies or gasses. If you call a welder they will be able to tell you since they use a lot of nitrogen and argon. In Pittsburgh we have Butler Gas and AirGas. Some bigger homebrew shops may also refill or will at least know where to.
Hey there. Excellent video. Small question - even though you blanketed the bucket with argon before blending, i noticed you had the first wine sort of splashing in a little bit. I've seen this done in multiple videos of folks filtering wine where it was much more blatantly splashing. My question is wouldn't that be detrimental to the wine? Or would the argon somehow continue to sit in the vessel and push out oxygen caused by the splashing?
The argon will likely be mostly blown off after a little agitation. In the process of blending and bottling, you will generally dissolve enough oxygen to bind with about 10ppm of your free SO2. With argon it might be a little less and without, a little more. Not a good reason to buy an argon setup of you don't already have it but if you do already have it, it doesn't hurt to throw a blanket of argon over it. Especially if the wine will sit for a bit before dialing in the blend.
Thank you so much for this! My family and I just purchased a winery and are thinking of kegging some of our wine. How long does wine typically last in kegs? Do you have an e-mail or website so I can get in touch with you? Thank you!
Congratulations on the winery and thanks for the great feedback! It should last as long in keg as it would in bottle if you are using argon or nitrogen work relatively high purity. So it will depend on the pH and free SO2 but 6+ months would be very achievable. I have only kept it about three months at most in keg with no signs of degradation. I have contact info on my website smartwinemaking.com of you would like to get in touch.
How do you like the torpedo keg? Was thinking about picking one up for myself
I really like it. It is a little lighter weight since it doesn't have all the rubber, and they are stackable. I ended up picking up two more to keep a couple wine options on tap.
Hello I am from Argentina. I love to see your videos. They help us a lot in the elaboration of artisan wines. you are fabulous. Would you pass me your email to ask you a question? greetings from Argentina