Pressure Racking Wand for Barrel  -  Bottom Adjusting
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Pressure Racking Wand for Barrel - Bottom Adjusting

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$359.99
Member Price: $323.99

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What is Pressure Racking?

By using a pressure racking wand connected to an inert gas supply such as nitrogen or argon, wine in the barrel can be gently pushed out of the barrel with extremely low oxygen exposure. Using this technique, the wine is never beaten with pump impellers or diaphragms, and furthermore the use of inert gas allows the wine maker to purge the air out of the barrel as well as the destination vessel. If you desire to move your wine in the gentlest possible way, pressure racking is one of the best choices. In comparison to the alternative choices for gentle wine transfer, such as 100% gravity which requires a forklift, or peristaltic pumps which require a fortune, pressure racking is a popular solution.

Advantages of Pressure Racking

  • Lower oxygen exposure
  • Less agitation
  • No lifting needed
  • Less loss of SO2, meaning less SO2 needed for quality wine production
  • Inert Gas system can also be used to keg the wine for service or storage

 

Manufactured by MUST Fabrication

MUST Fabrication, formerly York Machine Works, is a full machine shop located in St. Helena, California serving the winemaking community of Napa.  The Beverage People is happy to bring their high quality work to the winemakers of Sonoma County as well.

Specifications

Components Required to Complete a Transfer

  • Pressure Racking Wand
  • Inert gas tank and regulator
  • Gas hose, clamps, and barb fitting
  • Beverage hose, clamps, and tri-clamp barb to attach to the wand
  • Optional: rigid racking tube for the exit side of the transfer hose to reach the bottom of the receiving vessel

 

How to Use

How to Complete a Transfer

  • Assemble the above items so that the wand is connected to a gas supply. Ensure that the wand and beverage line, and optional exit side racking tube, have all been cleaned properly and sanitized.
  • Purge the entire line and wand using the gas supply. Optionally, you may purge the air out of the receiving vessel to reduce oxygen exposure during the wine exit from the transfer hose.
  • The “hard bung” of the transfer wand is strong enough to handle gentle hammering. Gently tap the bung into the barrel.
  • Slowly raise the gas pressure just enough to initiate the wine transfer. Note that the bung may be difficult to fit properly if you have a worn out bung hole.

 

Shipping Details

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