Description
Variable capacity tanks exist because harvest volumes never match tank volumes. A 5000 L vessel with a floating lid lets you run 3,200 L in one lot and 4,900 L in the next, holding headspace to a few centimeters instead of a meter of air.
The lid is a dished, gasketed disc that rides directly on the wine surface. An inflatable tube around its rim presses against the shell wall once charged to roughly 0.2–0.3 bar; deflate it and the lid slides freely. We fit a 400 mm manway and a center vent on the lid, plus lifting lugs so two people can seat it without scuffing the interior.
Shell and bottom are 304 stainless, 2.5 mm on the cylinder and 3 mm on the sloped bottom, TIG welded, pickled and passivated. Interior is polished to 320 grit; exterior gets a 2B finish, or a mirror polish if the tank stands in a tasting room. For high-chloride juice or coastal cellars we build the same tank in 316L. Bottom outlet is 2-inch TC with a racking arm; a 1.5-inch sample valve, dial thermometer and level tube are added on request.
One point worth settling before you order: a fixed cooling jacket only works where liquid covers it. On a variable capacity tank, temperature is normally managed through cellar ambient control, a clamp-on cooling plate, or an immersion plate dropped through the manway. If you do want a jacket, tell us the minimum working volume and we will size the cooling surface to that level rather than to 5000 L.
Cleaning is manual by design. A rotating spray ball cannot reach the wall above a lowered lid, so crews pull the lid, wash the shell, and sanitize the gasket separately. Plan that labor into the harvest schedule, or add a portable spray system.
| Parameter | Specification |
|---|---|
| Nominal capacity | 5000 L |
| Working range | 3000–5000 L |
| Shell / bottom | 2.5 mm / 3 mm, 304 (316L optional) |
| Interior finish | 320 grit polish |
| Lid seal | Inflatable tube, 0.2–0.3 bar |
| Manway | 400 mm, top of lid |
| Outlets | 2-inch TC bottom with racking arm, 1.5-inch sample |
| Temperature | Dial thermometer or thermowell |
| Support | 3 or 4 legs, leveling feet; forklift base optional |
| Pressure | Vented, not a pressure vessel |
Common questions
Can this tank ferment? Yes, with the lid vented. It is not rated for pressure, so spunding or carbonation work belongs in a different vessel.
Can I blanket with inert gas? We can add a gas inlet port on the lid. Consumption stays low because the ullage is small.
Do you build other sizes? 1000 L through 20,000 L on the same pattern, with the lid diameter adjusted to suit.
Tell us your batch size, wine type, number of tanks and available space. We can recommend the tank volume, cooling area and configuration for your cellar.
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