The Manor Bar goes Wet

The plumbing was a bit of an odyssey.  If anyone wants to add a functioning hot and cold sink to their dry bar, contact me for pointers.  It takes a 115-volt water pump, a small water heater, two large water containers, sections of water supply line, various connectors, sealant tape, tools, multiple trips to hardware stores and lots of patience – but it can be done!

3 thoughts on “The Manor Bar goes Wet

  1. What fridge is that and would you recommend it? I’m looking for something similar for syrups, vermouths, etc as my girlfriend is starting to become quite annoyed about me stealing all her fridge space 🙂

    1. Hello Gregory,
      That is a Beverage Air commercial drinks cooler. They retail for about $1,100 new. They can often be found used for about $300 from any restaurant equipment store that also sells used equipment. I must comment that I never store vermouth wine under refrigeration. I feel that it irrevocably degrades the quality of the wine to store it cold for any amount of time – even if allowed to warm up again before use. I always store my fortified wines and aromatized wines (including vermouth wine and quina wine) out of the sunlight in a slightly cooler-than-room-temperature spot and always use wine-preservative gas to re-seal them after each use. What ruins wine is oxidization. Wine preservative gas is heavier than oxygen. It is what the vermouth wine manufacturer put in the bottle when sealing it to prevent oxidization before purchase. You can put it back in the bottle to almost completely stop oxidization without ruining the wine through refrigeration. Let’s pretend that refrigeration does not degrade wine – it also doesn’t stop oxidization. It only slows it down. To stop oxidization, get the oxygen out. Look for wine-preservative gas in wine shops or online. It can also be used to preserve fine spirits much longer.

      1. Thanks for the tip, I will start looking around for one. And thank you most kindly for that info about vermouth. Makes sense. I will look into this as well. I might not be so afraid to have more than one fortified or aromatized wine on hand now! I don’t tend to make many wine/vermouth based drinks at home because I’ll buy a bottle. Open it up for a drink or two that evening. Put it in the fridge, and then forget it’s there for about 3 months. By that time it’s gone way bad, so I usually end up tossing it. This will be most helpful indeed.

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