Description
A 5,000 L floating roof fermenter is not a fixed-top tank with a different lid. The roof rides up on the rising must, so headspace stays small and the CO2 layer protects color and aroma through the whole red wine or cider fermentation. Pump-overs stay manageable because you are not pushing against a large volume of air.
Where this tank earns its place
Most of these vessels go into red wine primary fermentation, apple and pear cider, and fruit wine programs running 3,000 to 6,000 L batches. Some buyers use them as combined fermenter and storage, racking off the lees through the cone and holding the wine under the same roof until barrel or bottling day.
Materials and fabrication
Shell and cone are 304 stainless as standard. Cider producers working with high-acid must, chlorinated caustics or humid coastal plant air usually step up to 316L. Interior welds are ground flush, brushed and passivated. The wetted surface is 2B mill or 320 grit, and we keep the dimple pattern off the weld seams so cleaning solution reaches every square inch.
Jacket and cone
The dimpled jacket covers the cone and lower shell, which is where the heat load actually sits during a fast ferment. Glycol at around -4 C through the jacket holds 18 to 22 C on red must without shocking the cap. Standard cone is 60 degrees; 70 degrees is available when you want lees to slide cleanly. Jacket working pressure is 3 bar. The tank carries a pressure and vacuum relief valve sized to the fill volume, not to the fitting thread.
| Capacity | 5,000 L, custom 2,000-10,000 L |
| Shell and cone | 304 or 316L stainless steel |
| Interior finish | 2B mill or 320 grit, welds passivated |
| Jacket | Dimpled, cone and lower shell, 3 bar |
| Cone | 60 degrees standard, 70 degrees optional |
| Insulation | 50 mm rock wool with stainless cladding, optional |
| Fittings | Racking arm, 2 or 3 inch outlet, sample valve, CIP spray ball, thermometer well, pressure/vacuum relief |
| Manway | 400 mm top or side |
| Support | Stainless legs with adjustable feet |
Questions we get before quoting
Can one tank handle both cider and red wine? Yes, but plan on a full CIP cycle between them, and specify 316L if the cider is high in acid.
Which cone angle? 60 degrees covers most programs. Go 70 degrees if you ferment on heavy lees or want faster racking.
Do I need the jacket on the full shell? Usually not. Cone and lower third handle the peak heat load, and full-shell jacketing mostly adds cost and weight.
Tell us your batch size, wine or cider type, number of tanks and available floor space. We can recommend the volume, cooling area and fitting layout for your cellar.
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