Wineries in Eugene, OR

Pretty much everyone at our place wears redbacks or blundstones . They replace them every year.

2 harvests from one pair (unless you’re hemi hopping) is really good. I’m a fan of Rossi but they’re increasingly hard to get in the states.

John Bull cougar for steel cap. Muck chore for non.

Not in vineyard work, but if you need steel caps, it's hard to go past [Whites's](https://whitesboots.com/), fully customisable, built for woodland firefighting, and they're fully recraftable so you're able to get a few seasons out of them, order from [Baker Shoes](https://www.bakershoe.com/) if you intend on customizing them.

Oh also, do you have a big cooler to keep your carbonation tank in? If not, you'll need to pay for a jacketed tank with a cooling system that can keep your wine cold. You probably know this, but for the rest of the room: the lower the temp of the liquid, the easier it is to carbonate.

A used brite tank from a brewery or cidery, probably. Maybe you could even ask nicely and transport your stuff to them, leasing their equipment and labor, so you don't have to research all the ways carbonating a tank wrong can kill you, in addition to how to do it efficiently.

If you already have a large refrigerated space, something like this would be fairly inexpensive. [https://www.probrewer.com/classified-ad/one-used-single-wall-7 bbl-gw-kent-brite-tank/](https://www.probrewer.com/classified-ad/one-used-single-wall-7 bbl-gw-kent-brite-tank/)

If you go with a brite tank, you’ll want to get a carbonation stone. They mount in any normal tri-clamp port on a tank. Ideally it’d go in toward the bottom of the tank, so the tiny bubbles dissolve into the wine as they rise from the carbonation stone. You could technically force carbonate a brite tank just like you did with kegs, but jeez, I bet it’d take weeks.

Also, if you ever find a tank that isn’t specifically designed for holding pressurized liquid, leave it alone. Some people try to go at this on the cheap by using those inexpensive steel barrel fermenters (bubbas barrels, etc) and assume they can just tighten everything up, but it’s Russian roulette. Those tanks are wonderful fermenters, but are not made to hold pressure.