May need to get more corks soon...

[geek]

Can a bottle of wine be re-corked?

sure, why not?
Are you asking if a cork can be re-used? If so it is not recommended as the cork loses its shape and compression once in the bottle.

 

[berrycrush]

sure, why not?
Are you asking if a cork can be re-used? If so it is not recommended as the cork loses its shape and compression once in the bottle.

what I meant to ask is that, can I pull out the old cork and put in a new one? Maybe check the SO2 and add some if needed while the bottle is open?

 

[geek]

Re-using corks is not recommended.

 

[berrycrush]

... is a natural cork harder to cork than a agglomerated one?

 

[Deezil]

With older more prestigious bottles, like Opus, etc, you can actually send the bottle back to the winery and they will pull the old cork and put a new one in for you.

Corks are made to last different lengths of time, so they don't always last as long as the wine does. For this reason, I like to wait for More Wine to get in their #3 overruns. They come with wineries labels on them, but they are sold at a discounted price. 98% of them are usable, but I have a few on the shelf that didn't pass my standards.

#2 and #1 corks are ridiculously priced, but they last like 8-12 years or something like that

 

[sour_grapes]

Can a bottle of wine be re-corked?

Yes, certainly. As long as the contents are okay and the bottle is topped off, you can re-cork it.

Expensive wines that have been aged for very long periods of time (more than, say, 20 years or so) are periodically opened and recorked with a fresh cork.

 

[roger80465]

I hope this post is OK. Just got an email that Label Peelers has 35% off corks. A bag of 1000 #9 1 3/4 corks about $81. Could be tempted.

 

[geek]

I hope this post is OK. Just got an email that Label Peelers has 35% off corks. A bag of 1000 #9 1 3/4 corks about $81. Could be tempted.

I saw the email. But that one may be the lower quality corks?
I think their better quality ones (9 x 1 3/4 Premium Quality Straight Wine Corks 1000 ct) is $125.08

 

[ibglowin]

Of course it is, Label Peelers is an official sponsor of WMT!

I hope this post is OK. Just got an email that Label Peelers has 35% off corks. A bag of 1000 #9 1 3/4 corks about $81. Could be tempted.

 

[geek]

Of course it is, Label Peelers is an official sponsor of WMT!

Mike,

I didn't really know that they became sponsors, I guess recently?
Anyway, their customer service AND prices is one of the best out there..

 

[ibglowin]

They have been a sponsor for a few months now. I see there banner ads at the top of WMT on a rotating basis. You can always go to the Sponsors Page to see the current list of Sponsors!

 

[shoebiedoo]

I just bought some Kits from them. The were great to deal with.

 

[Enologo]

The long corks are longer

Ok I'll rephrase that. Is there any benefit to using the longer corks??

 

[berrycrush]

when using natural cork, is it still required to let the bottle stand up for a couple of days before laying down?

 

[Deezil]

when using natural cork, is it still required to let the bottle stand up for a couple of days before laying down?

Yes, it allows the pressure in the bottle to even out with the atmospheric pressure before it's laid down and the cork to swells

 

[Enologo]

Ok. Bottled yesterday and got my first bottle bomb. This wine was fermented last May, Vacuum Racked numerous times, bulk aged till November and spent 11 weeks in the barrel. I always let the bottles stand about three days to a week before laying them down. This time I just had finished corking, the bottles were standing and I was cleaning up the area when I heard it. Pow! and the sound of the precious elixer dripping off the shelves. . I'm thinking the change in atmospheric pressure due to the approaching storm?? Another hour or so of cleanup I wasn't ready for and 1.5L of wine gone. Hopefully the rest will be ok.

 

[GaDawg]

I would think longer corks increase the time it takes for O2 to get to your wine.

 

[Enologo]

I would think longer corks increase the time it takes for O2 to get to your wine.

That sounds logical. Why didn't I think of that?