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Old 08-19-2011, 11:44 PM   #1
giacomo
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Default Bottling in reused screw-top bottles

I'm about to bottle my first batch of mead, and I wanted to know: is there a reason why I shouldn't reuse screw-top bottles if they're adequately sterilized?

It's a still wine, nearly all the bottles I can easily get are screw-top, I don't have a corker here (and can't afford one ATM), and the only reason I can think of to avoid them is if they're not quite airtight. I'm planning on letting the mead age awhile too, so it'll sit in the bottle a non-trivial amount of time.

But assuming they're clean and airtight, is there a reason to avoid using the original screw-tops?

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Old 08-20-2011, 12:04 AM   #2
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No idea what others think, but I do it and its fine to me. Your wine will turn to crap overnight if its opened and half drunk though, so you'll have to drink the whole bottle instead :P

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Old 08-20-2011, 12:05 AM   #3
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What a tragedy! How will I manage? :P

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Old 08-20-2011, 11:09 AM   #4
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I met a guy at my lhbs that was talking about how he no longer corks anything. says he has 200+ bottles and they are all twist tops and he loves em, and has been using just those for 2 years now.

RobWalker.. why would the wine turn to crap evernight? or was that the hard to detect in print sarcasm train?

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Old 08-20-2011, 11:24 AM   #5
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Many wineries are moving to screw tops today. They are fine to use.

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Old 08-20-2011, 11:48 AM   #6
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Mine seem to turn vinegary to some degree despite resealing and still being in a sanitized bottle - after they've been opened to drink I mean. Not ruined, but not quite as good as it was. Saying that it could probably be solved by using one of those wine saver topper things after opening instead of the screw top...

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Old 08-20-2011, 12:52 PM   #7
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I'd assume that was the oxidation after opening rather than the bottle itself.

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Old 08-20-2011, 12:55 PM   #8
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Quote:
Originally Posted by giacomo View Post
I'd assume that was the oxidation after opening rather than the bottle itself.
Right. It's the same reason a bottle of wine (purchased) tastes different the next day after opened. They sell all sorts of devices (like vac-u-vin) to help remove oxygen after opening to help preserve the wine, but it's better to just bottle in the size bottle you'll be drinking in one sitting.
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Old 08-20-2011, 01:27 PM   #9
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Oh yeah, I'm totally aware of this. Just something to bear in mind I guess - screwing the top back on won't stop it happening!

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Old 08-20-2011, 03:07 PM   #10
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The only issue I can see with a screw top is the air space. Commercial wineries use argon to force the oxygen out of the neck before they cap/cork. Most home winemakers don't have that option, so their wine will have a larger amount of oxygen in contact with the wine. Even if it ages properly in the bottle, once you open it, the oxidation process will be much quicker.

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