Bag in a box

[prodigal2]

We buy the house wine from a Bodega(off the barrel wine shop), and when we don't have a container free we get 5L for €5 in one of these in a box


My question is, is my normal sterilisation routine of bleach solution rinse then sodium met going to be alright? Just using the bleach solution in there for a minute or so
The bag is made of a sandwich of a plastic/foil(metal unknown)/plastic, all the joins are hot welded


I currently have a unscented Oxi solution in them to get rid of yeast and sediment from the wine. I reckon these will be good for maybe 5 or so reuses, and they will take the pressure of a sparkly young wine for a couple of months no trouble. So the pressure generated by a ale conditioning "should" be no trouble

What does every one think?

[prodigal2]

I'd go for an acidified bleach solution as it requires a shorter contact time.

The proportions are listed in a thread of the same name. It's supposed to be no rinse but in my experience it definitely needs rinsing even if it is just with sodium met.

Although the bag will handle sparkling wine it doesn't have to cope with increasing pressure, I would keep a close eye on the bag if you use it and maybe just trial one in case.

Thats my intent DaaB, using one on the stunner to see how it goes.

[prodigal2]

Update:

I used acified bleach and rinsed and sodium met solution to sterilise.

I bagged on 22/08/07 and I am now drinking a cask conditioned style beer, slight CO2 tingle on the tongue, perfect. the first draw of had a bit of sediment in but thats it. I filled about 4.5L in the bag so there was some CO2 headroom, I made sure when I sealed there was no air in the bag. I think from now on for stock ales I will use one of these bags and bottle the rest.

Experiment a success

[prodigal2]

Bit of a bump.

I have had my Stunner FWH in a box for over 4 months, and I have been drawing of some perfect draught ale.
What I have learnt is that you need to only fill 80% to allow for conditioning, and then leave at 10C, once the secondary fermentation is over
Acified bleach seems to be working very well too.