This month we are kegging wine! While traditional sparkling wine is refermented in the bottle, engineering and technology have allowed us to go beyond. The process is essentially the same as beer, but at a slightly higher psi. After pouring the wine into a clean keg, one attaches an “in” hose for CO2 and an “out” house for wine. The C02 comes from a tank that feeds to a pressure regulator. From there it goes to a manifold that splits into as many tanks as you can keep cold. The wine needs to sit at pressure for 2 to 3 weeks at close to freezing temperatures to fully absorb the future bubbles. We experimented last summer for ourselves, and became convinced that bubbly should be a recurring feature in the tasting room.
