So I have a crushendo brewing. The corvino. Literature I found on the
web had the balls to suggest it would keep improving for up to a
decade. I'm up for the challenge, but I am not sure my local corks
are.

So, mentors, the question is, what cork would you put in a bottle of
wine you planned to lay down for a decade, why, and where do you get
them?

(I am a learner)

Sean

The oldest bottle of wine (made with Spanish concentrate) I have kept is 7
years.
At the time, I had used premium corks obtained at Wine Art store in Canada.
The end result was good but not super excellent.
Now I am looking for screw top bottle or a good synthetic cork.

At this time, the quality of cork is not what it use to be. The same old
Oak trees have been harvested for too long and the quality has deteriorated

Your question can not be answered correctly until a new synthetic cork has
been proven with time.
While waiting for an proven synthetic cork many top wineries are using screw
top bottles

Check: http://www.corksupplyusa.com/natural-corks-quality.htm#
The insidious problem with cork mould is that it is not practical to detect
it before bottling at the winery. Once the afflicted cork is rammed into the
bottle and becomes wet, the mould grows and taints the wine. It is not the
fault of the wine and you will find that if a bottle of wine is corked, then
usually the rest of the case of wine is fine. It is a random fault affecting
something like one in 50 bottles. That's quite a high factor and is of
obvious concern because the winery is blamed when really it is a fault of
the cork itself

Also check: http://www.thewineman.com/cork101.htm
http://www.corksupplyusa.com/triple_assurance.htm

Southcorp has developed a new called Aegis that is not as hard as other
synthetic corks, and looks similar to a traditional cork. More commercial
wines in the Southcorp range will be sealed with it, but longer-term trials
will be done before it's used for premium wines. Another product in use is
Supreme Corq, made from thermoplastic, which is used in Lindemans Cawarra,
Hardys Hunter Ridge, Pepper Tree and Boston Bay wines.





"snpm" > wrote in message
ups.com...
> So I have a crushendo brewing. The corvino. Literature I found on the
> web had the balls to suggest it would keep improving for up to a
> decade. I'm up for the challenge, but I am not sure my local corks
> are.
>
> So, mentors, the question is, what cork would you put in a bottle of
> wine you planned to lay down for a decade, why, and where do you get
> them?
>
> (I am a learner)
>
> Sean
>

If it's any help, I had several bottles of 40 year old wine that I recently
opened. My earlier efforts. The wine was superb. (3 of 4 lots, anyway!)

They all had used corks in them when I bottled. (I couldn't afford to go out and
buy corks!) I covered the corks with cotton patches held in place with
elastics, and then dipped in sealing wax.



wrote:

> The oldest bottle of wine (made with Spanish concentrate) I have kept is 7
> years.
> At the time, I had used premium corks obtained at Wine Art store in Canada.
> The end result was good but not super excellent.
> Now I am looking for screw top bottle or a good synthetic cork.
>
> At this time, the quality of cork is not what it use to be. The same old
> Oak trees have been harvested for too long and the quality has deteriorated
>
> Your question can not be answered correctly until a new synthetic cork has
> been proven with time.
> While waiting for an proven synthetic cork many top wineries are using screw
> top bottles
>
> Check: http://www.corksupplyusa.com/natural-corks-quality.htm#
> The insidious problem with cork mould is that it is not practical to detect
> it before bottling at the winery. Once the afflicted cork is rammed into the
> bottle and becomes wet, the mould grows and taints the wine. It is not the
> fault of the wine and you will find that if a bottle of wine is corked, then
> usually the rest of the case of wine is fine. It is a random fault affecting
> something like one in 50 bottles. That's quite a high factor and is of
> obvious concern because the winery is blamed when really it is a fault of
> the cork itself
>
> Also check: http://www.thewineman.com/cork101.htm
> http://www.corksupplyusa.com/triple_assurance.htm
>
> Southcorp has developed a new called Aegis that is not as hard as other
> synthetic corks, and looks similar to a traditional cork. More commercial
> wines in the Southcorp range will be sealed with it, but longer-term trials
> will be done before it's used for premium wines. Another product in use is
> Supreme Corq, made from thermoplastic, which is used in Lindemans Cawarra,
> Hardys Hunter Ridge, Pepper Tree and Boston Bay wines.
>
> "snpm" > wrote in message
> ups.com...
> > So I have a crushendo brewing. The corvino. Literature I found on the
> > web had the balls to suggest it would keep improving for up to a
> > decade. I'm up for the challenge, but I am not sure my local corks
> > are.
> >
> > So, mentors, the question is, what cork would you put in a bottle of
> > wine you planned to lay down for a decade, why, and where do you get
> > them?
> >
> > (I am a learner)
> >
> > Sean
> >

"Jack" > wrote in message
...
> If it's any help, I had several bottles of 40 year old wine that I
> recently
> opened. My earlier efforts. The wine was superb. (3 of 4 lots, anyway!)
>
> They all had used corks in them when I bottled. (I couldn't afford to go
> out and
> buy corks!) I covered the corks with cotton patches held in place with
> elastics, and then dipped in sealing wax.

Jack, 40 years ago I was in better physical condition so was the quality of
the corks.
The idea of dipping the cotton with wax was and is still a very good thing.
Today, at supper, I open a 2004 Merlot. The wine was excellent. I made
this batch with a kit purchased at Cotsco.
When I pulled the cork out I noticed a slight trace of redish dampness
around the cork which gave me food for tought
I do not think I could keep this batch for more than 5 to 7 years.



> wrote:
>
>> The oldest bottle of wine (made with Spanish concentrate) I have kept is
>> 7
>> years.
>> At the time, I had used premium corks obtained at Wine Art store in
>> Canada.
>> The end result was good but not super excellent.
>> Now I am looking for screw top bottle or a good synthetic cork.
>>
>> At this time, the quality of cork is not what it use to be. The same old
>> Oak trees have been harvested for too long and the quality has
>> deteriorated
>>
>> Your question can not be answered correctly until a new synthetic cork
>> has
>> been proven with time.
>> While waiting for an proven synthetic cork many top wineries are using
>> screw
>> top bottles
>>
>> Check: http://www.corksupplyusa.com/natural-corks-quality.htm#
>> The insidious problem with cork mould is that it is not practical to
>> detect
>> it before bottling at the winery. Once the afflicted cork is rammed into
>> the
>> bottle and becomes wet, the mould grows and taints the wine. It is not
>> the
>> fault of the wine and you will find that if a bottle of wine is corked,
>> then
>> usually the rest of the case of wine is fine. It is a random fault
>> affecting
>> something like one in 50 bottles. That's quite a high factor and is of
>> obvious concern because the winery is blamed when really it is a fault of
>> the cork itself
>>
>> Also check: http://www.thewineman.com/cork101.htm
>> http://www.corksupplyusa.com/triple_assurance.htm
>>
>> Southcorp has developed a new called Aegis that is not as hard as other
>> synthetic corks, and looks similar to a traditional cork. More commercial
>> wines in the Southcorp range will be sealed with it, but longer-term
>> trials
>> will be done before it's used for premium wines. Another product in use
>> is
>> Supreme Corq, made from thermoplastic, which is used in Lindemans
>> Cawarra,
>> Hardys Hunter Ridge, Pepper Tree and Boston Bay wines.
>>
>> "snpm" > wrote in message
>> ups.com...
>> > So I have a crushendo brewing. The corvino. Literature I found on the
>> > web had the balls to suggest it would keep improving for up to a
>> > decade. I'm up for the challenge, but I am not sure my local corks
>> > are.
>> >
>> > So, mentors, the question is, what cork would you put in a bottle of
>> > wine you planned to lay down for a decade, why, and where do you get
>> > them?
>> >
>> > (I am a learner)
>> >
>> > Sean
>> >
>

On Apr 6, 2:55 pm, > wrote:
> "Jack" > wrote in message
>
> ...
>
> > If it's any help, I had several bottles of 40 year old wine that I
> > recently
> > opened. My earlier efforts. The wine was superb. (3 of 4 lots, anyway!)
>
> > They all had used corks in them when I bottled. (I couldn't afford to go
> > out and
> > buy corks!) I covered the corks with cotton patches held in place with
> > elastics, and then dipped in sealing wax.
>
> Jack, 40 years ago I was in better physical condition so was the quality of
> the corks.
> The idea of dipping the cotton with wax was and is still a very good thing.
> Today, at supper, I open a 2004 Merlot. The wine was excellent. I made
> this batch with a kit purchased at Cotsco.
> When I pulled the cork out I noticed a slight trace of redish dampness
> around the cork which gave me food for tought
> I do not think I could keep this batch for more than 5 to 7 years.
>
>
>
> > wrote:
>
> >> The oldest bottle of wine (made with Spanish concentrate) I have kept is
> >> 7
> >> years.
> >> At the time, I had used premium corks obtained at Wine Art store in
> >> Canada.
> >> The end result was good but not super excellent.
> >> Now I am looking for screw top bottle or a good synthetic cork.
>
> >> At this time, the quality of cork is not what it use to be. The same old
> >> Oak trees have been harvested for too long and the quality has
> >> deteriorated
>
> >> Your question can not be answered correctly until a new synthetic cork
> >> has
> >> been proven with time.
> >> While waiting for an proven synthetic cork many top wineries are using
> >> screw
> >> top bottles
>
> >> Check: http://www.corksupplyusa.com/natural-corks-quality.htm#
> >> The insidious problem with cork mould is that it is not practical to
> >> detect
> >> it before bottling at the winery. Once the afflicted cork is rammed into
> >> the
> >> bottle and becomes wet, the mould grows and taints the wine. It is not
> >> the
> >> fault of the wine and you will find that if a bottle of wine is corked,
> >> then
> >> usually the rest of the case of wine is fine. It is a random fault
> >> affecting
> >> something like one in 50 bottles. That's quite a high factor and is of
> >> obvious concern because the winery is blamed when really it is a fault of
> >> the cork itself
>
> >> Also check:http://www.thewineman.com/cork101.htm
> >>http://www.corksupplyusa.com/triple_assurance.htm
>
> >> Southcorp has developed a new called Aegis that is not as hard as other
> >> synthetic corks, and looks similar to a traditional cork. More commercial
> >> wines in the Southcorp range will be sealed with it, but longer-term
> >> trials
> >> will be done before it's used for premium wines. Another product in use
> >> is
> >> Supreme Corq, made from thermoplastic, which is used in Lindemans
> >> Cawarra,
> >> Hardys Hunter Ridge, Pepper Tree and Boston Bay wines.
>
> >> "snpm" > wrote in message
> roups.com...
> >> > So I have a crushendo brewing. The corvino. Literature I found on the
> >> > web had the balls to suggest it would keep improving for up to a
> >> > decade. I'm up for the challenge, but I am not sure my local corks
> >> > are.
>
> >> > So, mentors, the question is, what cork would you put in a bottle of
> >> > wine you planned to lay down for a decade, why, and where do you get
> >> > them?
>
> >> > (I am a learner)
>
> >> > Sean- Hide quoted text -
>
> - Show quoted text -

do costco always sell wine kits? You live in the states or Canada?

"snpm" > wrote in message
oups.com...
> On Apr 6, 2:55 pm, > wrote:
>> "Jack" > wrote in message
>>
>> ...
>>
>> > If it's any help, I had several bottles of 40 year old wine that I
>> > recently
>> > opened. My earlier efforts. The wine was superb. (3 of 4 lots, anyway!)
>>
>> > They all had used corks in them when I bottled. (I couldn't afford to
>> > go
>> > out and
>> > buy corks!) I covered the corks with cotton patches held in place with
>> > elastics, and then dipped in sealing wax.
>>
>> Jack, 40 years ago I was in better physical condition so was the quality
>> of
>> the corks.
>> The idea of dipping the cotton with wax was and is still a very good
>> thing.
>> Today, at supper, I open a 2004 Merlot. The wine was excellent. I made
>> this batch with a kit purchased at Cotsco.
>> When I pulled the cork out I noticed a slight trace of redish dampness
>> around the cork which gave me food for tought
>> I do not think I could keep this batch for more than 5 to 7 years.
>>
>>
>>
>> > wrote:
>>
>> >> The oldest bottle of wine (made with Spanish concentrate) I have kept
>> >> is
>> >> 7
>> >> years.
>> >> At the time, I had used premium corks obtained at Wine Art store in
>> >> Canada.
>> >> The end result was good but not super excellent.
>> >> Now I am looking for screw top bottle or a good synthetic cork.
>>
>> >> At this time, the quality of cork is not what it use to be. The same
>> >> old
>> >> Oak trees have been harvested for too long and the quality has
>> >> deteriorated
>>
>> >> Your question can not be answered correctly until a new synthetic cork
>> >> has
>> >> been proven with time.
>> >> While waiting for an proven synthetic cork many top wineries are using
>> >> screw
>> >> top bottles
>>
>> >> Check: http://www.corksupplyusa.com/natural-corks-quality.htm#
>> >> The insidious problem with cork mould is that it is not practical to
>> >> detect
>> >> it before bottling at the winery. Once the afflicted cork is rammed
>> >> into
>> >> the
>> >> bottle and becomes wet, the mould grows and taints the wine. It is not
>> >> the
>> >> fault of the wine and you will find that if a bottle of wine is
>> >> corked,
>> >> then
>> >> usually the rest of the case of wine is fine. It is a random fault
>> >> affecting
>> >> something like one in 50 bottles. That's quite a high factor and is of
>> >> obvious concern because the winery is blamed when really it is a fault
>> >> of
>> >> the cork itself
>>
>> >> Also check:http://www.thewineman.com/cork101.htm
>> >>http://www.corksupplyusa.com/triple_assurance.htm
>>
>> >> Southcorp has developed a new called Aegis that is not as hard as
>> >> other
>> >> synthetic corks, and looks similar to a traditional cork. More
>> >> commercial
>> >> wines in the Southcorp range will be sealed with it, but longer-term
>> >> trials
>> >> will be done before it's used for premium wines. Another product in
>> >> use
>> >> is
>> >> Supreme Corq, made from thermoplastic, which is used in Lindemans
>> >> Cawarra,
>> >> Hardys Hunter Ridge, Pepper Tree and Boston Bay wines.
>>
>> >> "snpm" > wrote in message
>> roups.com...
>> >> > So I have a crushendo brewing. The corvino. Literature I found on
>> >> > the
>> >> > web had the balls to suggest it would keep improving for up to a
>> >> > decade. I'm up for the challenge, but I am not sure my local corks
>> >> > are.
>>
>> >> > So, mentors, the question is, what cork would you put in a bottle of
>> >> > wine you planned to lay down for a decade, why, and where do you get
>> >> > them?
>>
>> >> > (I am a learner)
>>
>> >> > Sean- Hide quoted text -
>>
>> - Show quoted text -
>
> do costco always sell wine kits? You live in the states or Canada?

I live in eastern Canada. Yes Costco sells wine making kit. Usually, the
kits are sold in twin pack each one making 5 gallons US
I have two batch on the go. The resulting wine from these kits is
surprising. The ratio quality price is very good.
I have my own well and the water is very good. This may account for making
good wine and beer from kits.