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Team, I have a serious surplus of glass juice bottles with twist cap. I'm wondering if properly cleaned and sanitized can I bottle an aged wine in them? If so, and if anyone has first-hand experience doing this, how long can the wine be effectively kept, is there a higher oxygen permeation...

I am going to bottle each batch three ways. One regular corked, one bottle capped in a beer bottle and one in a champagne bottle with cap and bottle. I'm going to do three of each and plan to do a 10, 20 and 30 year test.

So between the below two...which would you say is better for long term storage usng a synth cork cork and a cap combo? 1. https://www.northernbrewer.com/products/750-ml-belgian-style-beer-bottles-crown-finish 2. https://www.northernbrewer.com/products/750-green-champagne

To minimize possible additional oxygen exposure due to temperature fluctuations, remove risk of bad cork or cap seal, etc. Insurance. They already have capping equipment and caps are very cheap. If I'm going to make the significant time investment and energy investment (I do not have a seller...

What about the idea of a synthetic Cork and then a bottle cap over it?

I know this post could be put in several sub-forums and there have been several threads already about the topic...but I wanted to hone in on a specific aspect of the discussion. Topic: Do red wines need the small oxygen permeation over time offered by corks in order to age properly (over 5-10+...

I have two for beer brewing that are slightly modified. I absolutely love them. For the price point you cant beat the quality if your fermentation chamber cant fit a full size conical (I use 2x 5cu ft chest freezers). The o-rings for the racking port and thermowell aren't the best, I would...

John, Good copy.

John, Thanks very much! I cant decide if I should just use the carboy rubber airlock and pump CO2 in with the blowoff tube going into a cup of starsan and leave it, or if I should put the sankey coupler assembly on, pressurize it, release the gas and then leave it. Do you think having the...

Good evening, Veteran beer brewer venturing into wine for the first time. First batch is 12G of Pinot Noir. Doing our bulk/secondary fermentation phase in 13G custom made Sankey Kegs with the rubber carboy caps and a blow off tube into starsan like I use for beer. My question is the...