Description
Why wineries run variable capacity tanks
A fixed-volume tank only makes sense when every lot is the same size. Variable capacity tanks handle how harvest actually arrives: 1,800 gallons one week, 900 the next. The floating lid rides on the wine surface, and once the inflatable gasket is pumped up it seals against the tank wall. Headspace disappears, so dissolved oxygen pickup and volatile acidity stay under control through storage and malolactic fermentation. One tank covers several lot sizes instead of three.
Build details that decide service life
We fabricate in 304 for standard wine contact and 316L where chlorinated cleaning chemicals or extended acid contact are expected. Sheet thickness runs 1.5 mm to 3 mm depending on diameter; anything thinner on a 2,000-gallon shell will oil-can once the lid pulls a slight vacuum. Interior welds are ground flush and passivated, and the contact surface stays at 2B unless a winery wants 320-grit polish for easier visual inspection. The lid gasket is food-grade EPDM, replaceable in the field, and the inflation valve is a standard Schrader fitting so a hand pump works when the shop compressor is not nearby.
Decisions worth locking in before ordering
- Cooling: dimple jacket on the side wall, or a separate plate circuit for barrel-room temperature control
- Lid: manual pump or diaphragm pump with gauge, plus a relief valve set below the gasket rating
- Fittings: 1.5 in. or 2 in. tri-clamp racking port, sample valve, top vent, CIP spray ball
- Base: flat bottom on legs, or sloped bottom for fuller drainage
Typical specifications
| Parameter | Range |
|---|---|
| Capacity | 130 to 5,300 gallons (500 to 20,000 L) |
| Material | 304 or 316L stainless steel |
| Wall thickness | 1.5 mm to 3 mm |
| Lid gasket | Inflatable food-grade EPDM, replaceable |
| Connections | Tri-clamp, DIN or custom |
| Surface finish | 2B interior, optional 320-grit polish |
Common questions from buyers
Can I fill it partially? Yes, that is the point. The lid adjusts to whatever volume is in the tank, so a 3,000-gallon shell can hold 1,200 gallons safely.
Do I need a cooling jacket? Only if you are controlling fermentation temperature or holding wine in a warm room. For cold stabilization, a jacket plus a chiller is normally cheaper than moving the tank.
How is it cleaned? A spray ball at the top with a caustic cycle, then rinse. Pull the lid gasket every few months and check for wine stone in the groove.
What pressure does the lid hold? The gasket seals, it does not pressurize. Keep the relief valve low and never treat the lid as a pressure closure.
Tell us your batch size, wine type, number of tanks and available floor space. We can recommend the tank volume, cooling area and configuration for your winery.
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