Aging with solid stopper

cabeasle · Jan 8, 2012

Is it alright to age a mead with a solid rubber stopper? I was thinking that if I was certain that the ferment was complete, I could perhaps just plug it with a solid stopper so that I do not have to worry about any contaminants getting in, or about keeping the airlock filled with water to the appropriate level.

Any concerns with this? Is there a reason an airlock is a better choice?

Mars Colonist · Jan 8, 2012

I just starting doing this for the same reason, and the only reason I could see against it was for degassing purposes. I vacuum rack mine several times before bulk aging, so I feel pretty good about not having that problem. However, I cant tell you any results, as Ive just starting doing this (like, started yesterday!)

Chevette Girl · Jan 8, 2012

I've always just used an airlock because of temperature and pressure changes which could concievably pop a solid stopper out... that and I tend to use time rather than chemicals to make sure my fermentations are complete and I'm never quite sure if things are stopped for sure or not. And unlike Mars Colonist, I don't vacuum rack so there's always degassing...

My $.02, anyway.

Loadnabox · Jan 9, 2012

I just started using stoppers as well.

I would HIGHLY recommend you make sure the fermentation is completely stopped and any residual gas has come out of solution before stoppering or bottle bombs could ensue

kudapucat · Jan 10, 2012

I've done similar, and recently found stoppers on the floor next to my brews.
I suggest making sure the water in the airlock is in equilibrium for a month first, and then stoppering it on a hot day, so temp fluctuations don't pop out the cork.
I found once popped, if reapplied, it doesn't pop out again. For the above reason I believe.

jkane · Jan 10, 2012

When I know it's done fermenting, like 4-6 months, I use carboy caps. Many years ago 5 gallon water bottles came with a solid blue cap you had to take off. The place I worked at had them. I kept a dozen and use them on my carboys. Now days those all have a hole with quick release thing in the middle.

No more free carboy caps.

JimSar · Jan 10, 2012

Instead of solid stoppers, I've used the same drilled stoppers with the hole plugged with this 45 cent plug. Makes it easy with a bit of technique to degas without letting outside air in.

JimSar · Jan 10, 2012

jkane said:
When I know it's done fermenting, like 4-6 months, I use carboy caps. Many years ago 5 gallon water bottles came with a solid blue cap you had to take off. The place I worked at had them. I kept a dozen and use them on my carboys. Now days those all have a hole with quick release thing in the middle. No more free carboy caps.

I've kept a few of those caps myself. Used one recently when a used carboy I bought had rings around the collar. Oxyclean solution, capped the carboy, stored it upside down, and bingo, clean the next day.

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Aging with solid stopper

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