Pressure juice barrel & accessories

Acid-free barrel, bottle and container cleaner. Reliably removes even heavy dirt deposits and storage mold from your container or barrel and thereby prevents microbial spoilage of the drink. Also suitable for cleaning glass balloons and plastic barrels!

This citric acid is used to prevent metal haze during grape wine production and for acidification of fruit and honey wines. It is applied in beverage processing for targeted acid adjustment and influences sensory properties through acidification. It is used within defined processing steps in wine and beverage production. Benefits & Functions • Prevention of metal haze – reduces unwanted precipitation – improves process stability • Acidification of beverages – adjustment of acid profile – controlled process handling • Use in wine production – flexible application – for fruit and honey wines Frequently Asked Questions What is citric acid used for in wine production? For acidification of fruit and honey wines and prevention of metal haze in grape wine production. What is the function regarding metal haze? It helps to prevent or reduce metal haze formation in wine. In which beverages can it be used? In grape wine production as well as fruit and honey wines.

For targeted acid enrichment in wine and must. Used during the final rinse, the citric acid causes a natural disinfection and prevents spoiled fruit juices caused by harmful organisms. Also suitable for PVC barrels.

Ideal cleaning brush for cleaning stainless steel drums, glass carboys, large bottles, etc. Suitable for any drill.

Stainless steel pressure barrel, stainless steel riser pipe with dispenser and stainless steel ball valve with plastic outlet elbow. Screw connection with pressure gauge, safety valve and blind plug for gas connection valve. 395 mm, height 532 mm. With this versatile barrel you can ~ You can store up to 50 liters of your own ~ Making drinks for months ~ keep it fresh and tap it conveniently every day - without heating and without ~ Addition of chemical preservatives. ~Sweet cider or cider With any high alcohol content from apples, pears, berries or ~ Grapes. You can determine the alcohol content yourself: ~ The shorter the barrel remains open after filling, the less fermentation, the lower the ~ Alcohol content (max. 10 bar through fermentation). Low-alcohol sweet cider made from apples, pears, berries, etc. Almost alcohol-free thanks to the addition of carbon dioxide: low secondary fermentation, freshness for months (max. 10 bar). Fermented drinks Wine, cider, beer, sparkling wine can be tapped fresh like in a pub: just 0.5 to 1 bar of carbon dioxide keeps the drink fresh for months and provides the necessary pressure when tapping. In wine, carbon dioxide prevents excessive sulfurization.

Suitable for pressure drum 50 liters, for ARGON/Co2 working pressure 230/10 bar

Length 100cm, with female thread, for pressure barrel/pressure reducer connection