plastic topped corks

They are frequently called tasters or tasting corks. In tasting rooms, when they open a bottle for someone to taste the wine, they do not want to leave the bottle sitting out open such that it quickly oxidizes and they do not want to put the same cork back in the bottle as it is hard to put in and take out. The tasters corks serve the purpose. Easy to insert and remove by hand. I use them when it do not finish all of a bottle. I will often pore the remaining wine into a half bottle (a split) and use a tasters cork and put in in the refrigerator for a day or two.

Ray

Another name for them is T Tops (short for tasters).

Don't take them apart, you can keep wine under them for at least 6 months if they seal tight. I use them for vinegar I give away along with what Ray uses them for too.

They make a synthetic one that is really nice too.

Joe

tried with one and noticed that it was much shorter than the other corks that i have(which i will toss after i play with them enough)

I am considering just bulk storing the wine in extra carboys then only using a hand corker and bottles for the few that i might give away.

of course this brings up other issues that i'll post in another topic

If Ray and I understand you correctly thay are supposed to be shorter and narrower than a regular cork becuase they are made to be pushed in by hand. They have a little chamfer on them to allow you to start them easily.

Joe

C.J.J.Berry, one of the old time WineMaker Authors, suggested that you keep your wine in bulk storage carboys, maybe 1 gallon size, and just bottle a short term supply as you need them. I bottle in bulk but thought you might be interested in that comment.

Ray

...but not before you sanitise the corks, your hands and anything else that will come into contact with the wine.... ;-)

Mike