Most cylindrical fermentation tanks we build leave the shop for one of two reasons: a winery is adding capacity without pouring a new slab, or an existing tank has pitting at the wine line that no amount of passivation will fix. Either way, the questions come down to volume, steel grade, jacket zoning, and whether the fittings match what is already in the cellar.

Tank body and steel selection

We build 1000L through 5000L cylinders in SUS304 as standard, with 316L offered where juice sits longer or chloride exposure is a real concern. Shell thickness steps up with diameter — 2 mm on the 1000L, 3 mm on the 3000L and 5000L — so the body keeps its round under its own weight and during racking. Longitudinal seams are TIG welded, ground flush, then pickled and passivated. Interior finish runs from 2B rolled sheet to mirror polish at 0.4 µm Ra for yeast-heavy reds where cleaning labor matters more than the upcharge.

Jackets, pressure, and temperature control

Dimple or laser-welded cooling jackets cover the lower third of the shell. On larger diameters we split them into two or three zones, because a single-zone 5000L tank tends to overshoot on a fast 10 °C drop and then hunt. Design pressure is commonly 0.3 MPa on the jacket and 0.2 MPa on the tank, each with its own relief valve sized to the coolant supply. Cylindrical bodies without a cone suit whites, rosé, and bulk storage. Where lees removal, dry-hopping, or racking clarity is part of the process, a conical bottom earns its cost.

Connections and cleaning

Standard fittings include a 316L sample valve, a 1.5-inch racking port, a top manway, and a CIP spray ball sized for the tank diameter. Glycol in/out ports are 1-inch or DN25, and we can pre-pipe headers if your chiller sits more than a few meters away. Cellars that run CIP at 80 °C need EPDM or silicone gaskets specified up front — the wrong seal is the most common field failure we see.

Typical specifications

Questions we get before quoting

Can one tank handle both fermentation and storage? Yes, provided the jacket area is sized for the fastest drop you expect, not the average one. Tell us the yeast and the room temperature.

Do I need a cone? Only if you are dropping lees, dry-hopping, or want yeast recovery. Flat-bottom cylinders are cheaper and easier to insulate.

How is the tank cleaned? A fixed spray ball plus a pump rated for 2–3 bar at the nozzle. Below that, the shadowed area under the top fitting will not clear.

Tell us your batch size, wine type, number of tanks, and available floor space. We can recommend volume, cooling area, jacket zoning, and fitting layout for your cellar.