SOP for Keg Practices and Maintenance 

BEST PRACTICES FOR KEG MAINTENANCE

For detailed information on best practices, equipment, and all things wine on tap, visit our website

KEG STORAGE & DISPENSING TEMPERATURE

• Whites:  serve at 40–45° F
• Reds: store at room temperature, a maximum of 70° F, and serve at 55–60° F
• Keep tamper proof keg caps on until needed to help keep them clean to prevent contamination.

GAS PRESSURE SETTINGS & WINE FLOW

To create the perfect pour for whites and reds, use a blended gas of 75% N2 and 25% CO2. This is referred to as “Beverage gas” or “Guinness gas”. The inert gas propels wine out of the keg; it also prevents oxidation, which lessens spoilage.

The recommended pressure setting for direct draw kegs is 4-10 PSI. To ensure accuracy, use a 0-15 PSI gauge. To determine the minimum pressure needed to flow wine please follow these steps:

• Turn off the gas or leave the gas off; unscrew the regulator screw counterclockwise so there is no pressure going into the keg (s)
• Release any residual pressure. This can be accomplished by opening the taps to let the gas escape. The regulator registers no pressure once this is performed.
• Turn on the gas; open any installed gas valves to allow gas to flow into the keg (s)
• Open taps (use something to capture wine)
• Slowly turn the regulator screw clockwise and watch the taps.
• Once the desired pour is determined leave the regulator at that pressure. Kegs have pressure in them from the filling line or can build up pressure from the gas tank. If individual kegs need to be depressurized, you can use the ring on the coupler for this. The gas and any gas valves need to be turned off during this procedure. If there are any issues with the pour adjust the regulator accordingly by screwing clockwise.
  
  

REPLACING THE GAS CYLINDER FOR WINE ON TAP SYSTEMS

Gas tanks should be stored, laid down or chained for safety. If the tank volume gauge reads less than 300 PSI, it will need to be changed. Here's how you can do it yourself:

• Turn off the gas tank and any associated gas valves. Residual pressure needs to be released to prevent injury. This can be accomplished by opening the taps to let the gas escape. The regulator registers no pressure once this is performed.
• Using a crescent wrench, unscrew the nut connecting the regulator to the tank. Detach the regulator.
• Pull out the old tank and replace it with a new one.
• Use a crescent wrench to securely tighten the regulator to the gas cylinder and open the tank valve with the regulator screw all the way out.  Follow instructions for Gas Pressure Settings and Wine Flow.

QC steps for preventing contamination

• All equipment should be cleaned prior to use. See Wine Equipment Cleaning steps below.
• For keg changes, it is important not to set the coupler on anything that may cause cross contamination.
• Any equipment that sits for an extended period of time should go through a full clean before being used.
• The couplers and the necks of the kegs should be sprayed with >70% (>140 proof) ethanol spray before attaching them.
• Additionally, 80 proof vodka or any other food safe no-rinse sanitizing spray can be used.

WINE Equipment CLEANING

Lines, taps, and couplers for kegged wines should be cleaned every three months or during a product change to ensure quality.

• Have equipment cleaned by a professional draft technician. You can locate a draft technician in your area here, or email info@freeflowwines.com
• Cleaning should include a caustic wash using a PH >11 and a citric acid neutralizer or sterilization chemical such as Peracetic acid with PH <3.
• Additionally draft equipment cleaners can be used. These feature the latest surfactant, which reduces surface tension for fast and easy cleaning, and a low foam formula. These cleaners can be discussed with a professional draft technician.
• After cleaning the equipment, flush with water (filtered water preferred if available)
• Re-connect the coupler and flush any residual water out of the lines with wine.

For More Information you can visit our equipment partner MicroMatic’s website: