I'm close to bottling multiple 5 gallon batches of wine and a month ago I
started rehydrating several different types of corks (each 1-2 years old)
which appeared to be on the dry side, I filled a 1 quart mason jar 3/4 of
the way with tap water and mixed in 1 tbs pot meta which has been sitting in
a sealed food grade bucket with the corks.

The corks now appear to be soft but I'm concerned whether they will hold up
on a couple of the wines that may be kept bottled for several years.
Any one else had good long term luck using this method of rehydrating corks?

Rick