Discussion in 'Bottles, Labels & Corks' started by Gekko4321, Jul 28, 2011.
I keep mine in a zip lock, no prep.
Like GaDawg, I keep mine in a zip lock back, stored 30 corks to the bag. Before sealing the zip lock bag, I add a squirt of Kmeta solution to the bag to kill off any bacteria that may be on the corks.
I keep mine in a 5 gallon corkadore. Wine bottle filled with kmeta in the center and filled with corks and sealed with a lid. When it’s time to use I take out as many as I need and place them in a colander and a quick spray with kmeta before corking.
Maybe the question should be is how many have had cork issues?
The only problem I’ve had is when I insert a number 9 cork into a bottle designed for a number 8. Goes in easy but is a pain to get out sometimes. Already broke my favorite corkscrew on one bottle.
Ive never sanitized natural corks because ive never felt a reason to. If they are in a bag i would assume they are fine.
My LHBS goes through corks a a very high rate so they are always fresh, they give me 100 or so when I ask and I immediately put them into zipock bags (30 per bag), I generally use them within few months and just bang them in dry.
What corks do you use? If it's a short lifespan wine I use DIAM 5 which are rated max 5 years no failure.
And for wines I want to agree I use natural cork as it lasts forever.
Well, I really am a rookie... what is k meta?
Never mind, found it on another post. For any others that might be wondering.
K-meta is slang for potassium metabisulfide (same chem in Campden tablets, I believe. Or are they sodium metabisulfite?)
Campden tablets can be either Na (Sodium) or K (Potassium) metabisulphite. Most suggest using Na meets only for sanitizing solution, to avoid adding additional sodium to your wine.
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