Correctly preparing your wine bottle corks when bottling homemade wine is important. Not only should the wine cork stoppers be sanitary, but they should be softened just enough to allow your corker to put them in the bottle with ease.
There are two basic ways to go about this: This first involves submerging the corks in a solution of sodium metabisulfite and cold water. The second, involves steaming the corks in water.
Sodium metabisulfite and cold water makes a solution that will sanitize the corks. This solution can also soften the corks if they are allowed to soak long enough, usually over night, and it's very simple to do.
Mix 1/8 teaspoon of sodium metabisulfite to each pint of water and submerge the wine corks in the solution. Corks like to float. So I have found that using a jar with a lid will help you to get this accomplished.
Let the corks soak long enough to make them slightly soft. You do not want the them to be spongy. You want them to be firm, but still give just a little. Give the corks a quick rinse and then drain before using.
Steaming the corks is much quicker than just soaking them, but it does take some care. It is very easy to over-steam the wine corks making them spongy. Also, too much heat on the corks will cause them to become brittle and crumble when they are pulled from the wine bottle.
Bring a pot of water to a boil then turn the burner off. Put the corks on the steaming water and place a lid over them. In just a matter of 2 or 3 minutes the corks should show some signs of softening.
Once you feel the corks firmness start to give a little, rinse them in cold water to cool them down. They are then ready to be used.
There are two basic ways to go about this: This first involves submerging the corks in a solution of sodium metabisulfite and cold water. The second, involves steaming the corks in water.
Sodium metabisulfite and cold water makes a solution that will sanitize the corks. This solution can also soften the corks if they are allowed to soak long enough, usually over night, and it's very simple to do.
Mix 1/8 teaspoon of sodium metabisulfite to each pint of water and submerge the wine corks in the solution. Corks like to float. So I have found that using a jar with a lid will help you to get this accomplished.
Let the corks soak long enough to make them slightly soft. You do not want the them to be spongy. You want them to be firm, but still give just a little. Give the corks a quick rinse and then drain before using.
Steaming the corks is much quicker than just soaking them, but it does take some care. It is very easy to over-steam the wine corks making them spongy. Also, too much heat on the corks will cause them to become brittle and crumble when they are pulled from the wine bottle.
Bring a pot of water to a boil then turn the burner off. Put the corks on the steaming water and place a lid over them. In just a matter of 2 or 3 minutes the corks should show some signs of softening.
Once you feel the corks firmness start to give a little, rinse them in cold water to cool them down. They are then ready to be used.
Powered by Compendium
I