Description
Open-top tanks with floating lids are still the workhorse for red wine maceration and small-lot fermentation. We build them from 1KL up to 5000L, and the lid rides directly on the must surface instead of closing off a fixed headspace.
Why the lid floats
A fixed-top tank with a manway pushes you toward filling it nearly full, or accepting a large headspace over a half batch. A floating lid sits on the wine, rises and falls with the fill level, and traps a thin CO2 layer under the gasket. For punch-down, you lift the lid, work the cap, and set it back. That is the practical reason a 3KL tank can hold 1.5KL of a small varietal without turning oxidative.
Fabrication details that decide the price
Standard shells are SUS304 with a 2B finish, 2.5 to 3 mm on the body and 3 mm on the bottom. High-acid musts and long skin contact push some buyers to 316L, though for most red programs 304 with proper passivation holds up fine. Internal welds are ground flush and passivated; a rough weld bead under the lid line is where tartrate and lees collect first.
The lid gasket is food-grade EPDM or silicone. Where a shell is slightly out of round, we fit an inflatable tube seal so the lid still seats evenly. Dished or 60-degree conical bottoms with a 2 in flush drain let you pull pomace and lees without tipping the tank. Variable-capacity requests usually mean one shell diameter with different heights, which keeps lid tooling and spare gaskets common across your cellar.
Specifications
| Capacity | 1KL, 2KL, 3KL, 5KL, 10KL (5000L standard) |
|---|---|
| Material | SUS304 or SUS316L, 2B finish |
| Body thickness | 2.5–3 mm |
| Lid | Floating, gasketed or inflatable tube seal |
| Bottom | Flat, dished, or 60° cone |
| Outlet | 2 in flush drain, racking arm optional |
| Options | Dimple cooling jacket, sample valve, CIP spray ball, level gauge |
Typical installations
- Red wine maceration and extended skin contact
- Skin-fermented whites and orange wines
- Cider, perry, and kombucha primary fermentation
- Distillery wash and small-batch fruit mash
Questions we answer before quoting
Can the tank take pressure? No. A floating lid is not a pressure vessel. If you need 1 bar or higher, you want a closed conical fermenter with a relief valve and rated shell.
Do I need a cooling jacket? If ambient swings more than 5°F in your space, yes. A dimple jacket on the side wall and a glycol loop will hold must temperature through a warm fermentation.
How is it cleaned? Open top means manual access. A spray ball works for rinsing, but expect brush and caustic wash on the lid gasket and the weld under the rim.
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 cellar.
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Variable Capacity Wine Fermentation Tank with Floating Lid for Red Wine Aging
A variable capacity wine tank with a floating lid seals against the wine surface at any fill level, so you can ferment, age and store red wine across different batch sizes without a gas blanket. Built in SUS304 or 316L with pickled and passivated welds, inflatable EPDM or silicone lid gaskets, racking arm, drain, sample and vent ports.
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