Variable capacity tanks with a floating lid solve one problem well: holding wine at changing volumes without leaving a wide oxygen cushion above the surface. The lid rests on the wine and follows the level down through racking, topping, and barrel-down storage. We build the shell slightly oversized for the nominal volume so the lid can travel without binding against the wall.

Standard material is SUS304. 316L is the better call when the wine sees high chloride, heavy acid addition, or the tank doubles as a must-holding vessel. Shell thickness is 2 mm on the 2000 L and 3 mm on the 5000 L, with a dished bottom, reinforced top ring, and interior welds ground and passivated. Interior finish is 2B mill as standard; 320-grit polish is available if you clean with a fixed spray ball and want faster drainage. The lid is food-grade EPDM or PVC, cut to the shell ID with a small clearance. We test-fit every lid before shipping, because a lid that grabs the wall is the most common field complaint on imported tanks.

Cooling comes from a dimple jacket, one or two zones on the 2000 L and two on the 5000 L, with 1.5 in. tri-clamp inlets and outlets. Typical fittings: bottom outlet, racking port, sample valve, vent or airlock, and a 1.5 in. CIP connection. These are not pressure vessels. Working pressure stays atmospheric and gas must vent.

Users are usually small wineries, custom crush facilities, cider and mead producers, and fruit wineries running several lots in one cellar. A 2000 L tank handles trial lots and single-variety ferments. The 5000 L suits a working cellar that needs volume flexibility without buying three fixed tanks.

Specifications

FAQ

Can I ferment red wine on skins in this tank? Yes, with the lid removed or raised and a screen over the opening. The lid is for storage and post-ferment work, not cap management.

Why not buy a smaller fixed tank instead? If volumes swing more than 30 percent between lots, the floating lid keeps ullage low without pumping wine between vessels.

Do I need 316L? Only where chloride exposure or acid contact justifies the cost. Most cellars run SUS304 without problems.

Before you request pricing, have these numbers ready: largest and smallest batch volume, wine type, cellar ambient and target temperature, glycol supply temperature, ceiling height, and door width. Jacket area is sized from the temperature drop you need, not from tank volume alone. Tell us your batch size, wine type, number of tanks and available space, and we can recommend the volume, cooling area and configuration for your cellar.