ArticleHome Glycol Cooling SystemsWritten by Bob PeakGlycol cooling systems have been fixtures in commercial wineries for many years. Often using large, permanently mounted refrigeration compressors, they circulate a chilled solution of propylene glycol through pipes arranged throughout the cellar. At each cooled tank, connections allow for the circulation of the chilled glycol through a jacket surrounding the wine or must. Digital controllers monitor the temperature in each tank, sometimes reporting to a central control booth that allows for remote adjustments. I have long admired systems like these because I recognize that temperature control is one of the most important variables in making consistent, excellent wine at home. Like many home winemakers, I considered glycol systems to be out of reach due to size and cost. I have relied on the same variety of makeshift techniques I have talked with other home winemakers about. I put fermenters for white wines in my wine cellar with a through-the-wall cooling unit set at 55° F (13° C). I have used frozen jugs of water to cool a red must while the crushed grapes soak and my former business partner,Already a member? Log InYou'll Also Like Article MEMBERS ONLY Moving Wine with Pumps Wine is frequently transferred or “racked” into another vessel to leave the byproducts of the process (known as lees) behind. If you make larger batches of wine at home, using a pump can make this process easier. Article MEMBERS ONLY One Wall Winery: One World. One Winery. One Wall. If you have a free wall in your garage, you can have your entire winery organized there. See the plans by Steve Hughes.