Is there anyone using these? I know George is selling PET fermenters, and I've read where there are a few wineries that are starting to use them also. From what I can gather, the oxygen barrier they use on them is supposed to stop permeation for around 9 months. This was just on beer bottles, soI think it wouldbe ok to assume they use a thicker layer on wine bottles. I know they will never equal glass, but don't you think they'd be ok for wines that are never going to sit in a bottle for over a year or so?Edited by: jmack