Description
What a 5000L conical fermenter does in a red wine cellar
Red fermentation is a solids process. Skins and seeds stay in the must through maceration, and the cap has to be punched down or pumped over daily. A 5000L vessel fits a cellar that crushes a full day\’s fruit as one lot but still wants varietal separation. It is also a practical size for blending trials before the wine goes to barrel.
The cone does two jobs: it collects lees in a narrow area so racking is cleaner, and it gives the cap a shape to settle against at drain. We set the cone at 60° as standard, and 70° when the must is thick or heavily stemmed.
Jacket sizing and fermentation temperature
A warm red ferment at 26–30°C is a decision, not a default. Yeast throws heat, and a 5000L lot can climb several degrees in a day. We build the dimple jacket across the cone and lower sidewall, sized to the actual heat load rather than one jacket spec per tank size. Glycol enters low and exits high, so the coldest metal sits where the lees settle and the cap rests longest.
A thermowell in the mid-body feeds the controller. We place the probe low enough to read the liquid mass, not the cap.
Material and fabrication
Shell and cone are 3mm SUS304. Wine must and standard CIP chemistry sit comfortably in 304. Move to 316L when the site uses chlorinated water, when the tank will also see salty or high-acid streams, or when your QA spec calls for it. Interior welds are TIG, ground flush, polished to Ra ≤0.8µm and passivated. Exterior is 2B, or mirror polish for a tasting room install.
Standard ports: top manway, CIP spray ball, airlock bung, sample valve, racking arm, bottom outlet, thermowell. Insulation is 50–80mm PU under stainless cladding.
| Nominal volume | 5000L |
| Working volume | 4000–4500L |
| Cone angle | 60° standard, 70° optional |
| Shell material | SUS304 / SUS316L |
| Shell thickness | 3mm |
| Interior finish | Ra ≤0.8µm, passivated |
| Cooling jacket | Dimple, cone + lower sidewall, glycol |
| Insulation | 50–80mm PU, stainless cladding |
| Design pressure | Atmospheric; jacket pressure tested |
| Cleaning | CIP spray ball, manway access |
Questions we get before quoting
Is it a pressure tank? No. These are atmospheric fermenters running an airlock. Sparkling or carbonated production needs a separate pressure-rated vessel.
What chiller do I need? Send crush temperature, target ferment temperature and ambient conditions. Jacket area alone does not size a chiller.
Can the cone angle or fittings change? Yes, and so can leg height, outlet diameter and forklift base.
Tell us your batch size, grape variety, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your cellar.
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