Hi again - could some of please take the time to let me know what sort of bungs are used on your 1 gall demijohns (please don't tell me u all use 5 gall or bigger carboys!!)
- cork is probably seen as a little 'old' and short lived, harder to sterilise
- red rubber bungs, very reusable, but carry a bit of a taste and smell to them (but probably most popular)
- white rubber, similar to red, but stronger smell
- silicone - reusable, not taste, but quite an odour
I recently switched to silicone ones, but the smell is getting worrying as to whether it will transfer into the wine. How do you all get round these problems?
Many thanks.
- cork is probably seen as a little 'old' and short lived, harder to sterilise
- red rubber bungs, very reusable, but carry a bit of a taste and smell to them (but probably most popular)
- white rubber, similar to red, but stronger smell
- silicone - reusable, not taste, but quite an odour
I recently switched to silicone ones, but the smell is getting worrying as to whether it will transfer into the wine. How do you all get round these problems?
Many thanks.
Last edited: