That guy named Brad, his little experiment in recorking didn't work worth shit

B

BJ

BJ
I did all the steps, bought the Ferrari floor corker, etc., and the bottom line is this- the recorked wines are highly variable, and I think more natural, less sulphery wines in particular are not good candidates as they seem to react to the dose of air they get.

A good example is a half case of CRB Gamay, really highly variable bottles post recorking.

Brad ought to stick with what he knows and quit trying to be a wannabee winemaker, even though it is a heck of a lot of fun doing that corking!
 
originally posted by BJ:
That guy named Brad, his little experiment in recorking didn't work worth shitI did all the steps, bought the Ferrari floor corker, etc., and the bottom line is this- the recorked wines are highly variable, and I think more natural, less sulphery wines in particular are not good candidates as they seem to react to the dose of air they get.

A good example is a half case of CRB Gamay, really highly variable bottles post recorking.

Brad ought to stick with what he knows and quit trying to be a wannabee winemaker, even though it is a heck of a lot of fun doing that corking!
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Well, it was worth a shot. I had another terrible bottle of 2005 Brun L'Ancienne Sunday and a mildly disappointing bottle of 2004 Breton Beaumont. Both of those should be very good wines and they aren't. It's really too bad.
 
Make sure to come up with an "Odd-Man Hypothesis" plan before using the Nitrogen glove bag.
 
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