Doug Bashford wrote:

>
> Joe Sallustio said about:
> Aging Corks Fail ??
>
>
>> A cork compresses and releases, I don't think
>> wax is going to do that.
>
> From what I saw that won't be a problem cuz very
> little is
> absorbed beyond the surface. But good point,
> I'll test
> for flexibility first. Another concern is heat
> damage.
> In my test I used max-heat to insure wetting.
> The cork actually fizzed, but it had high water
> content, so...?
>
> Paraffin
> The name is derived from the Latin parum (=
> barely) + affinis with the meaning here of
> "lacking affinity", or "lacking reactivity".
> Paraffin wax
> Paraffin wax is mostly found as a white,
> odorless, tasteless, waxy solid, with a typical
> melting point between about 47 °C and
> 64 °C (116F -147F). [Flash point 180°C, 356
> degrees Fahrenheit -- boiling point is about
> 370°C, 700°F)
>
> Beeswax is slightly soluble in cold alcohol, is
> a mixture
> of substances. Seems unpredictable. Possible
> anti-bacterial.
>
> My bad cork, where the normal dark streaks and
> spots (grain?) are, had been hollowed out
> facilitating further wine penetration. These
> "tunnels" had sucked up the wax more than 1/4
> inch deep. I'm guessing, and more tests might
> show, that those are
> originally more porous, natural weak links. If
> they are originally more porous, they would
> absorb more wax, yielding a more uniform cork;
> absorption-wise.
>
> In my opinion, what I'm going thru now is
> utterly not tolerable. If I do use cork again,
> I'm certain I'll wax them with paraffin.
> To hell with flintlock technology. Screwcaps
> sound even better.
>
>
>> If I were you I would just replace all the
>> corks with fresh
>> ones. I use Nomacorc now and like them. That
>> will get you a few more
>> years. You will know which ones are going
>> south too. I think your
>> problem is mostly normal deterioration of an
>> average cork. The leakers need attention of
>> some sort even if it's just 'drink them
>> now'...
>
> Thanks. I know you are right.
> But I don't feel like partying.
> --Doug

The next time you cork new wine, consider bottling
wax. I can't say if you will get more life or
not but I have been using it for about four years
now and if nothing else - it looks nice.

Just take a sauce pan or similar container and
SLOWLY heat the wax and then just dip the corked
bottles in to the depth of the neck you want. If
you heat the wax too hot, you will have a tough
time getting it off the bottles when you try to
recycle them for your next batch. If done at the
right temperature, all you have to do is slip a
knife blade between the wax and bottle and remove
it and store it for reuse.