Please forgive my ignorance, but why aren't synthetics any good for
long term aging? And could y ou explain what you class as long
term?

I thought they'd be great for that. Are they not inert with a slight
permeability (less than cork but better than glass)?

I am disappointed to hear that as I bought hi q synthetic corks to use
for maturation of my high alcohol rice wines and others. I just
couldnt afford the very best cork in the quantity I needed and figured
these would be a better choice.

Many thanks, Jim

On Nov 16, 12:18 am, pp wrote:
On Nov 15, 2:27 pm, Joe Sallustio wrote:

The problem you are seeing is one of the reasons I use synthetics
now. :0)

Yeah, but as you mentioned, Joe, those are not meant for long-term
aging and screwcaps are not available to home winemakers, so corks are
really the only option for wines aged 10 years. Or crown caps but
there the issue is they don't fit on regular wine bottles.

Pp