Hunting for small bottles

I have seen bottles that hold 1 gram, used by the local coke freaks...... Gotcha!

Hummmmmm. I was thinking 6oz. would be a little better......

I used the Grolsch flip top beer bottles for mine.

Truenorth

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Truenorth said on 01/19/2005 04:30 PM:

I bottle quite a bit in 12 oz beer bottles with crown caps. Not very classy, but it's a good size for when I don't want a full 750 ml bottle.

My local home brew store sells 6oz bottles that use beer caps.

The 187 ml from piwine may be crown cap as an fyi. They also have half size 375 ml's that can take a screw cap and another that takes a cork. They have t-tops also, which make it easy to use the bottle up over time. That's what I use for most of my vinegar.

Joe

Greg Boyd wrote:

excellent in

Crown caps are a great way to seal wine, especially the oxygen-absorbing ones, FWIW.

Charles, I agree, I have sparklers still under crown cap since 1997. It requires access to a capper, not all wine makers have cappers. That was all I was getting at. I use the plastic seal ones, I haven't seen cork caps for a long time.

Joe

Charles H wrote:

oxygen-absorbing

I'm not talking about crown caps. These are ceramic caps with a rubber washer seal. They are ired to the bottle with a "cam lock" so that they can be opened and resealed until all the cooking wine is used. I simply kept it in the refridgerator til done.

I'll try to link to a picture.

Truenorth

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Since this is a cooking wine, it needs to be in a bottle that can be resealed. I do have a capper though.

What about those small plastic bottles with the twist top that they use for drinking water. Since it is a jalapeño wine for cooking, I am sure a little oxygen will not to as much damage to the flavor as cooking it.

i used little kings beer bottles for my jalepeno wine, i think they are

mike

michigan

I have 2 gals of the same on the go, and what I'm thinking is just bottle everything in 375 ml bottles and when I open one, distribute the leftovers into smaller bottles. I've got a 200 ml bottle from some icewine and the rest will go into the 50ml liquor sample bottles that are used in airplanes and sometimes come for free with a large liquor bottle.

For the 200ml bottle, I'll just use a T-cork.

I'm also not sure how many leftovers there will be - I normally use 2 jalapenos for cooking and the recipe has 16 in a gallon, so 2 should correspond to something like 500ml of the wine. That seems like an awful lot - is the extract stronger than just using jalapenos?

Pp

Not sure about the extract, but I did doubled the jalapeños in the recipe and when I took a TINY taste at last racking... AHHHHHHH!!! mouth burned for

I will see if my beer guy can order it.

i had a small bottle from an italian deli which was ideal for the suggested application. the first style was from a digestif/appertif product, name escapes me at this time, which was perhaps 2oz. the second style was a bit larger, perhaps 4-5oz, from a fruit-based nectar. (peach,pear,banana,apricot flavors). both styles were crown capped and also ideal for dry spices with tapered cork stoppers. homemade vinegars were capped and given for gifts with tapered corks.

sante scott

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