Bottling: Cork vs Caps - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Bottling: Cork vs Caps

Reply
 
Thread Tools
Old 08-23-2009, 08:52 PM   #1
DuffmanAK
Recipes 
 
Jun 2008
Fairbanks, AK
Posts: 141
Liked 3 Times on 2 Posts



Hey there folks, I did a cursory search for this and didn't really find anything. So, I've made a number of beers, but only 1 mead. When I did, I just bottled it in my beer bottles with caps. Turned out fine, just I'm wondering if there's any reason to use say, old wine bottles with a cork versus just the beer bottles with a cap. I kindda like the beer bottles approach, since if it gets opened, not that much in there, so almost always will be drank. No worry about recorking or anything.

ANywho, I suspect there's not really any difference just wanted to ask folks.

Thanks!


__________________
Quote:
Originally Posted by Kai View Post
The only, only time you should dump a brew is if you've finished it, bottled and aged it, tried it and nearly vomited, aged it for twice that long again, tried it again and nearly vomited again. It's damn hard to ruin beer. I've managed once.

 
Reply With Quote
Old 08-24-2009, 03:23 AM   #2
jonalexdeval
Recipes 
 
May 2009
CA
Posts: 63
Liked 1 Times on 1 Posts


My sister knows quite a bit about wine and one time I asked her why corks are used for wine. She said that the cork allows the wine to "breath" or something over the course of several years, so that apparently an actual cork is necessary for proper aging (versus a cap). Apparently, the cork is basically air-tight but not quite over the course of a long period of time.

That's probably a bit wine-anecdotey/geeky to really matter much for most people though (if it's even true). I think another advantage is that corks expand to fit the particular bottle opening.

Also, would caps rust after a few years??




 
Reply With Quote
Old 08-24-2009, 11:34 AM   #3

For 90% of the people who make and drink mead, caps are just fine. Corks are the only good alternative for storing the mead for longer than 4-5 years though.

 
Reply With Quote
Old 12-15-2009, 11:25 AM   #4
thorson138
Recipes 
 
Sep 2009
USA
Posts: 116

Will the mead age well in bottles that are capped instead of corked??? I have a batch that has bulk aged for just a shot period of time, about a month. I put in some sparkaloid and it has cleared up very quickly. I'd like to go ahead and bottle the batch in a week or two so I can use the carboy. I've heard though that mead wont age well if it's capped since it can't breathe.

 
Reply With Quote
Old 12-15-2009, 11:35 AM   #5
AJC16
Recipes 
 
Mar 2008
Posts: 173
Liked 1 Times on 1 Posts


While on a wine tour on Niagara on the lake a couple weeks ago in Canada one of the tour guides said if you let a wine sit for 4-5 years when you take the cork out if it is all black it is a good thing the cork pulls out some impurities and gives it a smoother more mellow taste. Maybe this is the same with mead?

 
Reply With Quote
Old 12-15-2009, 12:46 PM   #6
mitch171
Recipes 
 
Sep 2009
Finger Lakes, NY
Posts: 512
Liked 5 Times on 4 Posts


There are a few advantages of using corks with wine at least. The most important one is that when wine was first being made it was the only way to seal a bottle. Sometimes excuses are made for tradition.

 
Reply With Quote
Old 12-15-2009, 01:51 PM   #7
thorson138
Recipes 
 
Sep 2009
USA
Posts: 116

So, have you guys bottle aged mead in capped bottles with good results???

 
Reply With Quote
Old 12-15-2009, 02:15 PM   #8
Hinermad
Recipes 
 
Nov 2009
Upstate NY
Posts: 201

I've bottled white wine in capped bottles with good results after a year. I've also had winemakers in other venues tell me capping is fine. I think what it comes down to is caps are good but corks might be better. I'm not in danger of making anything that's going to be mistaken for commercial wine or mead so I'm going with the convenience of caps.

Dave

 
Reply With Quote
Old 12-15-2009, 02:41 PM   #9
MikeRLynch
 
MikeRLynch's Avatar
Recipes 
 
Nov 2006
Connecticut
Posts: 888
Liked 11 Times on 10 Posts


The wine industry is moving more towards using sealed twist off caps instead of corks. You can't assume a wine is "cheaper" just because it has a twist off cap anymore, many very good wines are going with this packaging. The corks do allow the wine to "breath", which essentially means oxidate. It's part of the flavor profile, however I've had oxidized meads before, and didn't care for them.
__________________
Lost Elm Brewing Co.
Stafford Springs, CT

Follow us on Twitter
Like us on Facebook

 
Reply With Quote
Old 12-15-2009, 04:41 PM   #10
thorson138
Recipes 
 
Sep 2009
USA
Posts: 116

Right on fellas... The guy that got me started making mead always uses caps but I don't know how long is the longest period of time he has kept some of it back without drinking it. I know he has some that are a couple years or so old but I'm not sure beyond that. I plan on putting back a bottle or two out of each batch I make from now on for as long as possible to build up some good inventory. Thanks for the replies.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Antique Cork-Lined Bottle Caps KDM Beginners Beer Brewing Forum 10 10-11-2015 06:10 PM
Soaking of sanitizing caps before bottling? mikeysab Bottling/Kegging 9 09-22-2009 03:59 PM
caps that will rotate after bottling? Jknapp Bottling/Kegging 6 09-07-2009 05:54 PM
Bottling question... Cork + vodka = ? capcrnch Bottling/Kegging 2 08-25-2009 03:58 PM
Bottling and cork question ewbish Winemaking Forum 2 04-15-2009 12:11 PM


Forum Jump