They sound like the corks you get on good whisky bottles. I've seen the
vacuum pump wine savers, never used one. I keep forgetting to buy one
when I'm in town.


Ray Calvert wrote:
> 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?
>
>
>