sixfinleys
Junior
- Joined
- Aug 18, 2007
- Messages
- 16
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I have been reading a lot on here and have seen a lot of different points of view. With corks it seems there is an old school of thought that you have to soak the corks to sanitize before use. But, that can result in corks that are very difficult to remove. The new way of sanitizing seems to be the humidor version. My question is, don't the corks come sterilized / sanitized from the manufacturer? Wouldn't that be why they coat them with powder of some sort for easy removal? Also do wineries do this step with their corks? I worked at Kendall-Jackson as a teenager on their bottling line one summer.We would just open the bags of corks and dump them into the bottling / corking machine. Do the commercial wineries buy different grade / types of corks than we do? Or are we just being extra cautious by doing this extra step?