TheTooth
Senior Member
- Joined
- Nov 20, 2008
- Messages
- 479
- Reaction score
- 7
Hi all,
I have a mead and a port that I'm looking to bottle this weekend.
I have a bag of natural corks from my local homebrew supply shop, a Portuguese floor corker, and a bunch of wine bottles I've been saving (drinking wine is hard, but I do it for my hobby).
I did a search of the forum here and saw a lot of conflicting ideas of how to prepare corks, much of them having to do with agglomerated corks.
The two things I saw were:
1. Soak them in a sulfite solution for 10 - 15 minutes
2. Boil them
Which is right for whole natural corks? If it's the sulfite solution, how much potassium metabisulfite do I want to add for a gallon of water for soaking?
Thanks in advance for any help you can give me!
I have a mead and a port that I'm looking to bottle this weekend.
I have a bag of natural corks from my local homebrew supply shop, a Portuguese floor corker, and a bunch of wine bottles I've been saving (drinking wine is hard, but I do it for my hobby).
I did a search of the forum here and saw a lot of conflicting ideas of how to prepare corks, much of them having to do with agglomerated corks.
The two things I saw were:
1. Soak them in a sulfite solution for 10 - 15 minutes
2. Boil them
Which is right for whole natural corks? If it's the sulfite solution, how much potassium metabisulfite do I want to add for a gallon of water for soaking?
Thanks in advance for any help you can give me!