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Old 04-17-2007, 08:05 PM   #11
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I talked to my friend in the wine industry about cellaring. He said that with corks, plan on 1 in 8 failure. That's with proper humidity and temp, 80% humidity and 50-60 degrees stable temperature. Because of this, some wine-makers who are making wine that is meant to be drunk young are switching to bottlecaps. Young wine doesn't need the air exchange other wines need, so they skip all the necessary conditions that corks need to prevent failure.

That being the case, I plan on on fermenting for about 3 months and then transferring to cornies for about 2 years. At this point I will bottle in 33 oz Pelligrino bottles, I've used them before and they will take a normal bottlecap. Since humidity won't be necessary, I am going to build a temp controled box, similiar to Son of a Fermentation Chiller. Unless I eventually build a root cellar, that is another dream of mine.
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Old 04-17-2007, 08:19 PM   #12
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Quote:
Originally Posted by Vermicous
I talked to my friend in the wine industry about cellaring. He said that with corks, plan on 1 in 8 failure. That's with proper humidity and temp, 80% humidity and 50-60 degrees stable temperature. Because of this, some wine-makers who are making wine that is meant to be drunk young are switching to bottlecaps. Young wine doesn't need the air exchange other wines need, so they skip all the necessary conditions that corks need to prevent failure.

That being the case, I plan on on fermenting for about 3 months and then transferring to cornies for about 2 years. At this point I will bottle in 33 oz Pelligrino bottles, I've used them before and they will take a normal bottlecap. Since humidity won't be necessary, I am going to build a temp controled box, similiar to Son of a Fermentation Chiller. Unless I eventually build a root cellar, that is another dream of mine.
Just get some liquid latex like a Maker's Mark bottle and your seal will stay pretty darn air-tight.

Alternatively, you could consider getting an oak barrel and aging it in the barrel.
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Old 04-17-2007, 08:24 PM   #13
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If you don't do bottlecaps, are you "safer" using synthetic corks (with or without a wax or latex sealer)?

EDIT: Oops, this is in the recipe database, isn't it? Vermicious, you want me to move all of this conversation to a separate thread?
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Old 04-17-2007, 08:54 PM   #14
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Synthetic corks are better, but my friend was positive that bottlecaps were best for long-term bottling of beer and wine. We didn't discuss wax-sealing. Wax would make sense, I think that most of the intact bottles that have been recovered from shipwrecks and lost collections were sealed in wax.

For a high-gravity mead, an oak barrel would do some interesting things. Now I wonder if I could get some scotch-like overtones. Dammit, won't do it for this project, but now I have to find a barrel.
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Old 04-25-2008, 04:26 AM   #15
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Well aging improves the flavor as we all know. I had some just capped in the basement that is 7 years old and it is great. some slug on the bottom. Remember that honey itself can keep for 25 years, so I would not get too crazy about corks and other stuff. Just keep it cool and out of light. I buried a bottle in the extreme wilderness of NC Pennsylvania and plan to dig it up in about twenty years. New meaning to geo caching.

 
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Old 04-25-2008, 04:51 AM   #16
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I think the intent of the OP was that they made the mead when their child was born and wanted to share it with them when they turned 21.

FWIW, I have a bottle or two of mead I made 14 years ago...they'll probably get popped next summer when I retire.

Right now I have about 6 batches of mead that I hope someone will enjoy for years after I'm gone...
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