Resources for Wine on Tap

Here you’ll find helpful information about getting a wine on tap program started, growing your current program, troubleshooting & best practices, video tutorials, & more! We’re here to help you tap into the hottest, fastest growing trend in the industry.

Best Practices


  • Store untapped kegs with other wines.
  • Wine stays fresh – tapped 3 months, untapped 12 months

Wine temperature

  • We recommend temperatures at 40 – 45° for Whites and 55 – 60° for Reds.

Gas Pressure Diagram

  • Is the wine coming out too fast or too slow?

Locate the regulator (attached to the gas). Check upper gauge (0-60 psi). Using a flat head screwdriver, twist the screw to the right to increase flow; twist left to decrease flow.

Inert, flavorless, colorless and odorless gases preserve the wine as it is pushed through our barrels, eliminating oxidation and preventing spoilage. Using the appropriate gas and optimum pressure settings is key to creating the perfect pour.


  • Red Wine
  • 75% Nitrogen/ 25% CO2, AKA Beverage Gas or “Guinness Gas”, ensures that the wine tastes exactly as the winemaker intended, from the first pour to the last glass
  • Pressure gauge reading should be between 4 – 10 PSI

  • Sparkling Wine
  • Use beverage grade CO2 gas only
  • Keep the pressure around 20 PSI (will vary depending on tubing length)

  • If the left gauge of the regulator reads less than 300 psi,it’s time to change the gas. Here’s how:
  • Turn off the gas by closing screw valve at the top of the tank
  • Unscrew the brass nut connecting the regulator to the tank
  • Pull old tank out & replace with a new one
  • Screw in the regulator and then turn on the tank

  • Wine lines should be cleaned every 3 months, or at change of product.

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