First, it's not going to go "bad" in the sense of "unsafe." It'll just taste unappealing.
Second, the answer to this depends on a ton of variables, but the largest one is YOUR palate. In other words, how much you notice/care about changes in taste. Your wine will usually not be the SAME tasting after a day of storage, but that doesn't mean it's bad.
Without getting too bogged down into details and variations, a wine that is stored in the refrigerator after opening (yes, even red wine) with a cork or stopper can probably get most people 2-4 days. Try and see. Some people are happily drinking a wine 7 days later. For me personally, I'll usually drink a wine one day after but no longer.
If you want to extend the storage life of wine, you can try a cheap vacuum sealer. When I used to use one, I think it probably gave an extra day of drinking. Nothing drastic, but noticeable.
If you want to go a little more advanced, there are systems that will fairly cheaply add a layer of gas on top of the wine to preserve it. At the very high end, there's the Coravin and similar systems, but these are expensive ($200 plus expensive argon canisters), though they can keep a wine stored for months with little to no change.
I keep a can of compressed argon gas to keep my milk and cream from spoiling. It’s sold for preserving opened wine, but it also works for other stuff, and lasts a long time. It’s heavier than air, so it forms a protective layer over the liquid surface.
You could carefully cut a bigger hole in the bucket lid, then install a bung with two holes. The airlock goes in one hole and the thermowell goes in the other.
They make them for use in glass carboys. Here’s the one I have. Be sure to measure the thermowell length to see if it will work on your set up (go into the beer) and that the interior diameter works with your probe.
I don’t know this seller but I see this too on Amazon.
Edit: another idea is to keep the existing airlock hole and airlock but also cut a bung hole and add a bung with one hole into which you insert a thermowell.
I use these, they also fit on whisky bottles. Never had any problems.
Yeah, get some new batteries, good batteries, none of those crap ones on Amazon. Sony VTC6, Samsung 30Q or LG HG2 for 18650 & Samsung 40T or Molicel P42A for 21700. Molicel & Sanyo make good 20700 batteries too.
A good mech will outlive you, if you take care of it, but if you decide to get one, read up on ohms law & battery safety. You are an MTL vaper, so the CDR of the battery means less to you, so you could go higher capacity batteries (like the ones I mentioned).
RTAs have glass tanks, which of course can break, so maybe order extra glass or go the RDA route, the Vapefly Galaxies RDA is a fantastic MTL & dirt cheap. Also you could get the Berserker RDA. But, of course, RDAs mean you will be dripping or squonking. The Recurve squonk, is a great squonker, but it's also a mech, so if you get one, you just future-proofed yourself, at least on the hardware side.
For juice don't worry about anything other than the nicotine. To see how much you will need for the both of you, for your lifetime use this calculator. The amber bottles are good, would recommend polycone caps for those bottles, so the bottles seal correctly. I also used an argon wine preserver to prevent oxidation.
Ummm, can't think of anything else, so good luck with the vapocalypse.
What Like this? https://www.amazon.com/dp/B01MEHJCQ2/ref=cm_sw_r_cp_apa_fabc_6JNKQYATGV9BG4NES7XP?
Would putting the bottle in a food saver bag work? Or is it the oxygen between the cap and the liquid I should be worried about?
I just use a vacuum sealer and it helps to preserve a wine for a few days after opening. It's not a coravin, but it's great for everyday, cheap, and there are no consumables. Highly recommended.
https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B00004SAF4
You can also just put the cork back in (upside down), which is better than nothing. With either method, after you're finished keep the wine in the fridge. You can do this with red wine as well, just give it time to come up in temperature before having a glass.
I started off on the /r/mead subreddit, because there is a subreddit for everything.
My first attempt was the Beginner Traditional mead, with 3lbs of honey instead of 4lbs because I prefer dry wine. Most of the equipment and ingredients can be purchased cheaply off amazon. For a basic batch, the only equipment you'd really need are a 1 gallon glass carboy, a drilled stopper, an airlock (or all three as a package for less than $20 like here. You're also going to want to pick up some one step sterilizer, a yeast packet (the strain of yeast determines how much sugar will be converted into alcohol), some yeast nutrient and energizer, and honey of course. If you really care to, it is probably best to purchase a hydrometer so you can calculate how much sugar has been consumed and your final ABV.
It's really fun once you start figuring out which honeys produce which flavors and which of those flavors go best with other additions such as fruit, vanilla, coffee beans, etc.
This weekend, me and my buddy are starting a toffee-vanilla mead, with the possibility of introducing oak chips for a bourbon-type flavor, that should finish around 16% ABV (we're fans of porters and stouts, so we want to capture that "feel").
I have used a wine preserver from Amazon that's pure Argon. It's pretty cheap. Never used Nitrogen though there isn't a reason why it wouldn't work...https://www.amazon.com/ArT-Preserver-Argon-Preservation-System/dp/B01MEHJCQ2/ref=sr_1_3?ie=UTF8&qid=1533752936&sr=8-3&keywords=art+wine+preserver
Amazon sells a bung with a hole for the airlock and built in thermowell that fits the anvil. It's like $12. I use that and an inkbird 308 to control my hear and cooling. Works perfect. Drop the probe of the inkbird into the thermowell and plug the fridge and heater into the inkbird. https://www.amazon.com/dp/B01KP4D0K2?ref=ppx_pop_mob_ap_share
As long as it's properly stored you shouldn't run into any issues for at least a couple of years or so. My rule of thumb is if a bottle is less than 1/3 or so full, I will try to kill it off within a few months or transfer to a smaller bottle. Otherwise, keep them in a cool location away from direct sunlight and you should be fine.
You could also try these. They are intended for wine, I bought some for my wife and she claims they work great in that respect, but I've also seen people on other whiskey subs claiming they use them on whiskey as well. I can't speak first hand, but they're pretty inexpensive to try it out.
Best of luck, cheers!
Get some wine pumps like these and your vermouth will last for months. I have never had a bottle go bad (up to seven months) but YMMV.
For flip top bottles, get yourself a Vacu Vin. It's main purpose is to save wine by sucking out most of the air. But it works to decarbonate bottles too. I've done it a few time successfully.
https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE
Grab one of those vacuum pumps and a few extra corks.
I have used this device successfully for a few years now. After about 8 pumps appears to pull all of the air out and for the next day or two, my palette can't tell the difference. https://www.amazon.com/Vacu-Vin-Black-Saver-stoppers/dp/B07ZTXD1R6/ref=sr_1_4?crid=2PIE0H206WIDI&keywords=wine+pump&qid=1667856978&sprefix=wine+pump%2Caps%2C256&sr=8-4
That only matters when it's unopened and stored long-term. Once it has been opened, the cork isn't going to dry out that fast.
You can also extend the shelf-life of an open bottle with one of these.
I’ve done this and it works OK as long as you finish the beer in like 3 days max:
Get yourself a bottle that fits a wine stopper. Carefully pour the amount of beer in there that you’ll be saving for future sessions into the bottle and use the pump to pull the air out. Store in fridge.
Here is a good cheap kit on Amazon:
https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B00004SAF4
Like I said, it works OKAY.
Depends on oxidization. Keep it in an airtight container and a freezer it'll last years. Less if it's open. It'll still give a high, but it'll be less potent as years pass. You could use Argon Gas spray to replace oxygen in a container (used same way for wine spoilage).
Something like this, my wife uses these for her wine
All this talk of desiccant pouches and moisture. But no talk of just purging the enclosure of moisture laden air to begin with.
I introduce to you the heavier than air gas, Argon. Flow Argon into the enclosure to displace the air. Can get it on Amazon for $15 a can.
ArT Wine Preserver | Premium Wine Preservation | Argon Gas | Wine Saver Spray | Eliminate Oxidation https://www.amazon.com/dp/B01MEHJCQ2/ref=cm_sw_r_apan_i_XFNTSYE25VXR663930HF
All bottles of vermouth and sherry once opened are capped with a Vacu Vin and refrigerated. I find they stay fresh tasting for 2-3 months.
Replacing the air in the container with argon.
It is sold as wine preserver. Got mine on Amazon:
ArT Wine Preserver | Premium Wine Preservation | Argon Gas | Wine Saver Spray | Eliminate Oxidation https://www.amazon.com/dp/B01MEHJCQ2/ref=cm_sw_r_cp_api_i_W24EH1DG7GAC0NCJW90J
What I have found to be very useful: buy the food saver bags that are zip-loc but have a one-way valves, but instead of using a bulky vacuum machine, use a wine vaccuum pump (https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE?th=1). Works great and the bags are washable and re-usable. I use it for cheese and deli-meats.
I have a gadget and closures that allow me to pump out the air. I have never had a bottle turn to wine, and I've kept red wine in the refrigerator for cooking for weeks at a time.
https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B00004SAF4
You can transfer the bigger bottles into smaller bottles and use an aerosol can that removes the oxygen from the bottle. That way you can keep the smaller bottles for a very long time and not have them oxidize and lose flavor.
ArT Wine Preserver | Premium Wine Preservation | Argon Gas | Wine Saver Spray | Eliminate Oxidation https://www.amazon.com/dp/B01MEHJCQ2/ref=cm_sw_r_cp_api_glt_fabc_RCS6EAXBRXM7X4JNWWVY
also get one of those cheap vacuum sealer kits on Amazon, helps keep it fresh a little bit longer and they are 20 bucks. this is the one I got and it works just fine.
Instead of a coravin, buy a bottle of food safe Argon and squirt it into the bottle after you pour your glass. It’s good for a glass or two (or a week or so) and then you should just finish it. It’s way cheaper and works surprisingly well.