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Cidermaking










Stainless steel pressure cask is suitable for storing apple juice or making cider. The pressure cask can also be used fermenting wine, beer and sparkling wine. 

Cider-making

To make cider, fill the tank with fresh apple juice and then close it. The juice begins to ferment in a closed container as carbon dioxide is released. When filling the container with fresh juice, it is important to leave space for carbon dioxide. Carbon dioxide content and pressure inside the container begin to increase over time, which in turn slows the further fermentation process of the juice. When the pressure is reached to about 7-8 bars, the fermentation process of the juice will stop. Pressure inside of the container can grow up to 10 bars, but in this case the safety valve releases the excess pressure. Cider is ready in about 3-4 months. When you start consuming the cider, the pressure falls within the container and then the fermentation process will continue as long as the pressure in the tank returns to 7-8 bars again. The alcohol content of the cider can rise up to 2 to 3 degrees.

For cider production you only need a pressure cask; gas cylinders and other accessories are not necessary.

Storing fresh apple juice

Fresh juice can be stored in the pressure cask throughout the winter and it does not ferment. The pressure cask, which is connected to the gas cylinder, is filled with apple juice and then filled with carbon dioxide. High concentration and pressure of carbon dioxide prevents apple juice from fermentation. A portion of the carbon dioxide dissolves in the juice and because of that juice can become slightly carbonated. The gas cylinder must be left connected with the container to ensure even pressure within the container, even after you start consuming the juice. This method is a good alternative to pasteurising or freezing the juice.

Storing root beer or beer

In the pressure tank it is also possible to storage other types of drinks- for example, homemade root beer or beer. Only 0.5 to 1 bar carbon dioxide pressure keeps the drink fresh for months and provides the necessary pressure for drawing off. In the case of wine, carbon dioxide avoids excessive sulphurization. Tank can also be used to make carbonated water from normal drinking water. 

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