You would be better off getting a couple of Vacu-Vin stoppers and a Vacu-Vin pump. (or equivalent product)I use the zorks to reseal opened bottles but only the top portion of the zork. They are much easier to insert than a cork you've just removed and they seal just as well.
You can insert them with a beer capper if the mallet seems a little crude or dangerous.So you insert with a mallet of sorts? Was wondering how they were put in/on from a home wine makers perspective.
If looking for a way to seal a bottle that does not need a corker, consider the bar top corks. Many wineries use them for their specialty wines. You can find them with a natural top, though LHBS typically carries the ones with black synthetic tops.
Just keep in mind that wine corks have been used for centuries. There is a reason.
Because synthetics are new technology? LOL
I agree that
IF you use premium corks and
IF you wax them and
IF you store the bottles on their side and
IF you keep them in a climate controlled environment with almost no change in barometric pressure...
the natural cork closure should last for many decades.
Zorks can't possibly be time tested since they are a new product.
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