I just bottled my first batch of wine this weekend. I used the drilled
rubber carboy stoppers for my airlocks on this batch. After bottling I had
maybe 400 mls of wine left and decided to drink it rather than pour it out.
I detected a slight rubber flavor in the wine obviously from the carboy
stopper. It wasn't terribly noticeable but was still there. Is this
something that will dissipate after it ages in the bottle? I have several
other wines nearing completion and will need to be bottled soon. I'm going
to be disappointed if after all of this work this rubber flavor is going to
be evident in all of them after I pull the cork this fall. What can I do to
avoid this in the future, if at all?

Thanks! Jeff