We have 10-12 year old bottles of mead done with dry corks - stored on their sides of course. Have had no problems and the meads themselves are AWESOME.
What can I expect?
- Thread starter SuperSquirrel
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We have 10-12 year old bottles of mead done with dry corks - stored on their sides of course. Have had no problems and the meads themselves are AWESOME.
That is good to hear.
I put the bottles back under the cabinet where it's dark and cool but I'm like to build a wine rack. And I wanted them to be laying on their side.
And how'd the bottles last so long? That is discipline!
I agree about corking being the fun part
I'm too neurotic to let something unsanitized touch my finished wines so I dip my corks in sanitizing solution and I spray the surfaces of the corker that will touch the corks with sanitizer too (I have the double lever arm one), all the surfaces that I hit with the spray are either painted/enamelled or made of plastic, or else I'd rinse it with water and dry it because I've seen what this stuff does to metal
I used to boil them but talked to the manufacturers and the three different brands of corks I get have all been treated with something and boiling them can cause the coating to break down.
I have some corks that are a pain in the arse to get in (I pretty much need to drop my whole weight on the corker) so I use those ones where I want a long storage time, I have some that slide in really easily but I think they also allow a bit of oxidation, although most of the times it's happened, I've liked the results (I like sherry, what can I say).
I'm too neurotic to let something unsanitized touch my finished wines so I dip my corks in sanitizing solution and I spray the surfaces of the corker that will touch the corks with sanitizer too (I have the double lever arm one), all the surfaces that I hit with the spray are either painted/enamelled or made of plastic, or else I'd rinse it with water and dry it because I've seen what this stuff does to metal
I used to boil them but talked to the manufacturers and the three different brands of corks I get have all been treated with something and boiling them can cause the coating to break down.
I have some corks that are a pain in the arse to get in (I pretty much need to drop my whole weight on the corker) so I use those ones where I want a long storage time, I have some that slide in really easily but I think they also allow a bit of oxidation, although most of the times it's happened, I've liked the results (I like sherry, what can I say).
