There are probably other names for them. They are short corks, maybe 1/2 to
3/4 inch with a plastic cap on one end. After you open a bottle you can use
them to push back in by hand and open by hand easily without a cork screw.
Wine tasting rooms often use them. They are not very good for long term use
but for a short period up to maybe a few months they work fine. I buy a few
dozen every now and then and use them regularly. They can be reused if you
are only using them for a few days at a time.

Ray

"alien" > wrote in message
...
> Ray Calvert wrote:
>>>>
>>>I use the sugar I need to get to the abv I want, ferment dry, bulk age
>>>and rack etc. Then bottle dry. When I drink it, I add sugar if needed.
>>>Saves a lot of hassle.
>>
>>
>> I must admit that I do that also and in general it works very well. But
>> I have noted that if I pop the cork, sweeten, then put a tasters cork
>> back in it and let it set for an hour or over night in the fridge, it is
>> better than if I just sweeten when I drink it. Just an observation and
>> my own opinion.
>>
>> Ray
>>
>>
> I'll give that a go. One question, what is a tasters cork?