bluespook
Well-Known Member
I've made some garlic wine for cooking and will be in need of some sage advice on bottling. Cooking wines may sit around the kitchen or grill for some time between uses...let's say weeks or months. Would it be best to bottle in smaller bottles so as not to increase the possibility of the stuff going bad?? How about corking...should I use those removable corks with a manual top...sort of T-shaped in cross section?
What do you guys do?
What do you guys do?