I'm close to bottling multiple 5 gallon batches of wine and a month ago I started rehydrating several different types of corks (each 1-2 years old) which appeared to be on the dry side, I filled a 1 quart mason jar 3/4 of the way with tap water and mixed in 1 tbs pot meta which has been sitting in a sealed food grade bucket with the corks.
The corks now appear to be soft but I'm concerned whether they will hold up on a couple of the wines that may be kept bottled for several years. Any one else had good long term luck using this method of rehydrating corks?
Rick