10000L cider tanks

1. Material & Structural Design

Crafted primarily from food-grade 316L stainless steel (resistant to the mild acidity of apple juice) or food-safe oak (for traditional aging, to add vanilla and tannin notes); vertical cylindrical bodies with conical bottoms are standard for easy sediment removal (yeast lees, fruit solids) and full drainage. Insulated jackets are integrated to maintain precise temperature control, while smooth, seamless inner walls prevent residue buildup and simplify cleaning.

2. Fermentation & Aging Optimization

◦ For primary fermentation: Equipped with airlocks or pressure relief valves to release CO₂ while blocking contaminants; some models have variable-speed agitators for gentle mixing of apple mash, avoiding excessive oxidation.

◦ For aging/storage: Fitted with racking ports to separate clear cider from sediment without transferring the entire batch; closed-top designs with nitrogen blanketing systems are optional to preserve freshness and prevent browning.

◦ Temperature control systems (jackets/coils) maintain 10–18°C for yeast fermentation and 4–8°C for cold stabilization (to remove tartrates and improve clarity).

3. Functional Accessories

Includes large manways for loading apple juice/mash and tank maintenance, sampling ports for monitoring sugar levels and pH, and bottom drain valves with fine mesh screens. CIP (Clean-in-Place) spray balls are standard for commercial-grade tanks to ensure hygienic, automated cleaning between batches.

4. Versatility & Scalability

Available in capacities from small-batch (100L) to industrial-scale (20,000L+); compatible with both still and sparkling cider production (sparkling models support carbonation via secondary fermentation or forced CO₂ infusion).

Dimension of wine fermentation tanks

Detailed specification list