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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Sanitizing corks
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Old 03-21-2014, 07:26 PM   #1
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Default Sanitizing corks

Might be in the wrong thread for this but I've read up a little on this topic and I am convinced that using k-meta is the preferred method of sanitizing corks. can anyone tell me how to go about doing this? Something about using the gas to sanitize them. I'm a little confused lol


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Old 03-21-2014, 07:49 PM   #2
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I've used starsan, I've also just not sanitized them. The alcohol is going to soak into that cork pretty quick and kill anything in contact with your wine. Maybe if your wine/ mead is under 10% and unsulfited, maybe a star san soak or something.

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Old 03-21-2014, 08:25 PM   #3
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I use a composite cork, and I find that if I put them in water that is heated until it just starts to simmer, and soak them for a few min, this makes it much easier to cork, as they soften up. I also figure it probably at least partially sanitizes them, although by no means would this be a guarantee. I bet Marshmallow has it right...you'd probably have to try pretty hard to infect most fully fermented meads, and clean/aseptic is just as good as sanitized...

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Old 03-21-2014, 10:01 PM   #4
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I have a floor corker and I've read that with those it's not necessary to soak the corks. So it would be fine to just use the corks straight out of the package?


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Old 03-22-2014, 04:24 PM   #5
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How high is you abv? If it's +10% your probably ok. But I would sanitize them just to make sure there's no acetobacteria to be safe. You don't want vinegar

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Old 03-22-2014, 05:04 PM   #6
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Soaking corks could ruin them, so I make a cork "humidor" to sanitize corks that have been stored in my basement.

I just take a cup of water, and add the campden tablets I will be using in my bottling bucket with the wine (1 per gallon of wine) and crush those tablets and boil in my microwave for a minute or so. Then I put the cup with the water and the campden in a larger boil, and put the corks around the cup and put the lid on the bowl. I let that sit while I get my bottling gear together, then pour the solution into my bottling bucket and rack my wine into it, and then use the corks out of there once I"m ready.

It's been working great for me, and I"ve been doing this about 8 years or so now. Some of the wines are 7+ years old, and the corks are perfect. Boiling them or soaking them could degrade them, so I make sure to avoid that.

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Old 03-22-2014, 06:51 PM   #7
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Wait, did you say you poured the Campden tablet solution into a bucket and then racked your wine into the same bucket? I'm a newbie at wine/mead making(this is actually my first batch) but why would you do that? Would it not hurt the wine?


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Old 03-22-2014, 11:35 PM   #8
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Quote:
Originally Posted by CaptainCoJo View Post
Wait, did you say you poured the Campden tablet solution into a bucket and then racked your wine into the same bucket? I'm a newbie at wine/mead making(this is actually my first batch) but why would you do that? Would it not hurt the wine?


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Campden is desirably at approximately 50 ppm in wines, as an antioxidant during all stages, and as a preservative at bottling. Winemakers routinely use sulfite in wine, primarily as an antioxidant.
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