Description
An 8000 liter fermenter is the point where a winery stops treating fermentation as a batch-by-batch experiment and starts planning around tank turns. We build these as vertical cylindrical vessels with a dimpled cooling jacket welded to the side wall, sized so a full 8,000 L must load can be pulled from 22–24 °C down to 12 °C inside a workable window during peak harvest.
Materials and fabrication
Shell and jacket are SUS304 as standard, or 316L where high-acid musts and chloride-based cleaning chemicals are in play. Interior welds are ground flush, pickled and passivated, then mechanically polished to Ra ≤ 0.8 µm when the wine style calls for it. Jacket dimple pattern and glycol inlet/outlet sizing come from your chiller supply temperature and flow rate, not from a catalog page. Insulation is 80 mm polyurethane under a brushed or mirror exterior, depending on how visible the tank is in your cellar.
Where these tanks fit
Boutique wineries running five to twenty lots per vintage, contract crush facilities, and cider or mead producers who need a wider manway and a top agitator flange. Red fermentations on skins benefit from a larger door plus an optional punch-down or pump-over arrangement. Whites and rosés run cooler and want more jacket area relative to volume, which changes the jacket layout we quote even at the same 8000 L nominal capacity.
| Nominal volume | 8000 L (working volume ~7600 L) |
|---|---|
| Material | SUS304 / 316L, inner Ra ≤ 0.8 µm |
| Cooling | Dimpled side-wall jacket, glycol in/out 2 in. |
| Insulation | 80 mm PU, stainless cladding |
| Top fittings | Ø450 mm manway, CIP spray ball, airlock or relief valve |
| Bottom | Sloped or conical with racking arm, 2 in. drain |
| Design pressure | Jacket 0.2 MPa, inner 0.05 MPa |
Common questions
Do I need a conical bottom? For most wine work, a sloped bottom with a racking arm and a sample valve gives cleaner racking than a cone. Cones earn their cost in beer, where yeast and trub need to drop and be dumped.
How does CIP work? A rotating spray ball fed by a pump, caustic cycle, acid cycle, rinse, then verification. Passivation once a year keeps the passive layer intact after repeated acid exposure.
Why a safety valve on a fermenter? Fermentation is a closed pressure event. The relief valve or airlock sets the ceiling so the tank is never the weakest point when a stuck fermentation restarts.
Tell us your batch size, wine type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your winery.
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