- May 13, 2017
- Reaction score
I am a relative newbie, having made only 3 batches of red wine (a 4th is in clarification). A few bottles from the 2nd batch suffered from cork taint, so for 3rd batch I went with (inexpensive) synthetic corks to avoid the problem going forward. I have second-guessed that decision out of concern for a diminished (or non-existent) oxygen transmission rate; fearing that the wine won't age properly. For batch number 4, which I will bottle in a week or so, I have opted for Nomacorc synthetic corks in light of their claim to manage the oxygen transfer rate in ways similar to cork. Two questions. First, does anyone out there have an opinion to offer about how Nomacorc synthetic corks perform? Second, what are the implications of re-corking the 3rd batch to replace the cheap synthetic corks with (superior?) Nomacorc synthetic corks? Thanks for any input.