Can i Use old Corks for Bottling

Do you use a corkscrew to take them out? If so do not bother, you have ruined the integrity of the cork. If you use an Ah So you could reuse them, although the seal would be completely inferior to that of a fresh cork. Compare one of your used corks to that of a new cork and you will see how the bottle neck deforms the cork becasue of the pressure. A used cork is already deformed in that way....and will not seal as tight.

So really, do not even bother. New corks are cheap.

Cal Mac wrote:

Hi I am new to winemaking and was wondering if i could use corks that have been used in bought supermarket wine bottles...I have kept plastic ones and Cork...If so which would be best.. Cal..

Dro Do you use a corkscrew to take them out? If so do not bother, you have ruined the integrity of the cork. If you use an Ah So you could reuse them, although the seal would be completely inferior to that of a fresh cork. Compare one of your used corks to that of a new cork and you will see how the bottle neck deforms the cork becasue of the pressure. A used cork is already deformed in that way....and will not seal as tight.

So really, do not even bother. New corks are cheap.

They are cheap. You would ruin your wine by re-using corks. Even with the plastic stoppers you run a high risk of bacterial infection in the wine. You would also have a lot of leakage.

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A bunch of corks costs about $4.00. Why would you want to risk $60 or more of wine just to save $4.00, even if the risks were small (which they aren't)?

Old corks will have been sitting around and are likely full of bacteria and old wine. They were likely damaged by a corkscrew which makes them unsuitable for reuse. More importantly, they're compressed from the old bottle and won't expand to give you a proper seal.

Saving money on corks by using substandard or used ones is one of the falsest forms of false economy I can think of.

wd41

plastic stoppers you run a high risk of bacterial infection in the wine. You would also have a lot of leakage.

Bacterial infection would not be my biggest worry though. I cannot think of a really compelling reason to think that used corks have a higher risk of bacterial contamination than new corks. i mean they are exposed to the same air and dirt. And I assume that you would soak old and new corks in sulfite and make sure wine sulfite levels are adequate.

I guess the used corks could have wine in the cork that would invite bacteria to take a hold while being stored though. Also with the inferior sel that they create that may aloow the wine to be exposed to oxygen levels high enough for acetobacter growth.

Anyway you cut it I would not risk it unless civilization ended and I really needed to cork some wines.

As others have said, don't do that. Wine can live a long time in a properly closed bottle, don't risk losing it. I use Nomacorq for the most part, it's synthetic and seems like a great closure so far.

Joe

Murray Clark wrote: They are cheap. You would ruin your wine by re-using corks. Even with the plastic stoppers you run a high risk of bacterial infection in the wine. You would also have a lot of leakage.

Bacterial infection would not be my biggest worry though. I cannot think of a really compelling reason to think that used corks have a higher risk of bacterial contamination than new corks. i mean they are exposed to the same air and dirt. And I assume that you would soak old and new corks in sulfite and make sure wine sulfite levels are adequate.

Used corks have old wine on them. Once the alcohol evaporates mold and fungus can move in. As far as soaking corks in sulfite- I've never done it. Cork will absorb chemicals and the quality of the cork could suffer. I boil corks and use them immediately. Exposing wine to air also exposes it to extra unwanted yeast in the air.

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Murray, Boiling corks may actually harden them prematurely; just spritzing them with sulfite seems effective for me. I keep a spray bottle premixed with a 1% solution of sulfite on hand for this among other things. I keep corks in the original bag and keep them tightly closed, I have stored corks for 2 to 3 years before getting through all of them with no ill effects.

Joe

All the other replies and dangers being read and UNDERSTOOD, I would say your less risky cork to reuse is a synthetic that you've not pierced all the way through. If you've pierced through or close to it, no way.