Rubber stoppers will not impart any flavors to the wine.
I rather think there is something else going on.
Does it smell / taste sulphuric ?

Luc

J Scott wrote:

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

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