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> sanitizing corks?


I keep them stored in a sealable cooler with some metabisulfite dissolved in water. It produces a gas chamber that keeps the corks sanitized and moisturized.


> types of corks


At a minimum, use #9 corks (not #8). Other than that, the more expensive, the longer they last.


> recommendation for a corker?


Portuguese is the cheapest with a plastic head (part that compresses the cork)

Italian is better with a brass head

I use a Swiss corker (lot more expensive, but I found one off craigslist).


If you can test one out, do so. They are different heights, so that may be a factor for you.


With synthetic corks, the Italian is supposed to be a little better.


There are different levels of the Portuguese. I think Red model and Blue Model. The Blue is better.


Check prices on Craigslist, and look for a deal. $45 for a red Portuguese. $60 for a Blue, and $85 for an Italian.


The Italian has attachments you can buy for Champagne, and Beer.


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