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