Everything You Need to Master Infinity

Yes. The Infinity Hybrid offers 1,000L total fermentable volume, combining a 225L oak barrel with an 830L stainless steel pressure vessel. The two chambers work in tandem and can be used for dual fermentation, continuous fermentation, or split-phase processes. Multiple Infinity Hybrid units can also be connected in series for larger-scale production. The standard Infinity Barrel remains at 225L (barrique size).

This depends on your winemaking material:

Juice only: approximately 90% of barrel capacity (~200L in a 225L barrel)

Destemmed berries: approximately 70% of barrel capacity (~160L)

Whole clusters: approximately 50% of barrel capacity (~115L)

The Infinity Barrel's 110mm opening (more than double the standard 50mm bung) is specifically designed to accommodate whole-cluster fermentation.

The Infinity Barrel is designed to withstand up to 1,5 bar of pressure. The Infinity bung includes an integrated pressure gauge for monitoring and a pressure relief valve that automatically releases excess CO₂ (up to 0,5 bar) to maintain safe operating conditions.

Yes. The Infinity Barrel works with both commercial selected yeasts and indigenous/wild yeasts for spontaneous fermentation. Keep in mind that different yeast strains produce varying levels of naturally occurring SO₂ (typically 10-20 mg/L for most commercial strains, though some produce less than 10 mg/L). For truly minimal sulfite wines, low-SO₂ producing yeast and bacteria strains are available and have been successfully used in Infinity trials, achieving total SO₂ levels as low as 6 mg/L.

No. The Infinity Barrel's sealed, airtight construction eliminates evaporation, so no topping up is required. Wine loss is limited to initial wood absorption (less than 1%), compared to 3-6% annual evaporation loss in traditional barrels. The barrel remains under positive pressure throughout fermentation and aging, preventing headspace formation.

This depends entirely on your grapes, desired wine style and the age of the barrel. In the absence of oxygen and SO₂, wine development occurs faster than in traditional barrels. Trials suggest integration happens approximately 3-4 times faster, due to the uninterrupted polymerisation of phenolic compounds. Some wines have been rated as ready to drink after 4 to 5 weeks of fermentation, with sensory profiles comparable to wines aged 3-6 months in traditional barrels. For wines that benefit from oak influence, aging time will depend on whether the barrel is new or used, and how much wood character you want to extract. Monitor through regular sampling via the Infinity bung's sample tap.

Not automatically. During fermentation, naturally produced CO₂ creates internal pressure, but this pressure is managed by the Infinity bung's pressure relief valve, which releases excess gas. If you want to produce sparkling wine, you would need to capture and retain the CO₂ intentionally (as in pét-nat production) or conduct a secondary fermentation in Infinity Hybrid. The Infinity Barrel and Infinity Hybrid are both suitable for producing sparkling wine bases without added additives and preservatives. 

The value comes from:

• Elimination of wine loss (traditional barrels lose 3-6% annually to evaporation; Infinity <1%)
• No topping labor or materials required
• Ability to produce stable, additive-free wines without SO₂
• Reduced risk of oxidation, contamination, and spoilage
• 5+ vintage lifespan with replaceable components
• Market differentiation for premium, clean-label wines

The shelf-life depends on wine variety, bottling method and storage conditions. Wines bottled using the Infinity Bottling Closure system maintain anaerobic conditions that preserve freshness and stability significantly longer than conventional bottling. For wines bottled conventionally, shelf-life will depend on closure type, SO₂ levels (if any), and storage conditions. Proper lab analysis and aging trials are recommended to establish shelf-life for your specific wines.