So I recently bought some plain wine bottles (I guess they are standard bottles) and some #8 corks. I plan to bottle my apple wine for about 5-6 months, and wanted to know how well the #8 corks are going to work out.
The guy at the LHBS said that #9 is the industry-standard cork, and it has a much tighter fit, but can be harder to get in with a corker. He said the #8 would work fine for short-term storage, and was easier to fit in the bottles, but if I planned to store for more than a few months, they would not form a tight enough seal.
Can someone shed some light on what I am working with? I mean, I can go back and buy some #9 corks, as they are like a dime each, but I don't want to spend six hours trying to force them into the bottles. Here is my corker for reference (the cheap kind):
Extra question: They also have "synthetic corks" that look basically like this:
What are the pros/cons of using this type of cork? I just want to go into the bottling process as knowledgeable as possible. Thanks all!
Edit: The synthetic cork I showed isn't exactly how they look. They look almost like some type of rubber or something.
The guy at the LHBS said that #9 is the industry-standard cork, and it has a much tighter fit, but can be harder to get in with a corker. He said the #8 would work fine for short-term storage, and was easier to fit in the bottles, but if I planned to store for more than a few months, they would not form a tight enough seal.
Can someone shed some light on what I am working with? I mean, I can go back and buy some #9 corks, as they are like a dime each, but I don't want to spend six hours trying to force them into the bottles. Here is my corker for reference (the cheap kind):
Extra question: They also have "synthetic corks" that look basically like this:
What are the pros/cons of using this type of cork? I just want to go into the bottling process as knowledgeable as possible. Thanks all!
Edit: The synthetic cork I showed isn't exactly how they look. They look almost like some type of rubber or something.