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
Something like this, my wife uses these for her wine
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.
They make these little vacuum pump things for wine (here's an example, but there are a lot of similar options for under $15). Basically there are some special rubber stoppers with a release valve, and you pump air out. It's not going to extend your bottle of wine indefinitely, but it's a lot better than just sticking the cork back in or using a stopper.
Their save is something like this:
https://www.amazon.ca/dp/B000GA3KCE/ref=cm_sw_r_cp_apa_i_WzoKFb0QC1GF5?_encoding=UTF8&psc=1
The pressure isnt too much to break the carboy it does make a nice seal but I've never test how long the pressure will hold.
I do find when pumping out the air CO2 comes up like crazy out of the mead so hopefully despite that it will still hold for a while
boosting this response. i work in a wine bar and we use these vac-sealers in everything and they can make a bottle of wine last a week depending on how volatile it is. it will save you a lot of sadness over lost bottles.
Well, u/fallen-biologist has doubts on usefulness of degassing in the first place.
I do it during first part of fermentation because dropping nutrients into an active ferment will cause overflow or geyser in a carboy. Mostly by shaking or stirring vigorously.
In secondary? It'll slowly degas on its own. You can speed it up by putting in a rough wooden spoon for the nucleation points. Or putting it under a slight vacuum.
One of these might work for a vacuum actually. Possibly not strong (enough) for or a gallon or more. https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE/ref=asc_df_B000GA3KCE/?tag=hyprod-20&linkCode=df0&hvadid=198068964911&hvpos=1o1&hvnetw=g&hvrand=13238637119483462515&hvpone=&hvptwo=&hvqmt=&...
Bulleit Rye makes a great Manhattan. The vermouth is key though. It needs to be FRESH, first off. Although fortified, it loses its edge quickly, like a bottle of opened red wine. Best tip is to store in the back, coldest part of the fridge, AND also vacuum seal the bottle. I use a $10 Vacu-vin pump & stopper (https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE/ref=sr_1_3?ie=UTF8&qid=1533994945&sr=8-3&keywords=wine+vacuum+pump). This thing changed my martini & manhattan life. I was stuck to using tiny bottles of Martini & Rossi before this. With the stopper, and stored in the fridge, a bottle can easily last 2-3 months (vs a week or so). Second tip, if it starts to go off, at least for your drinks, it is still GREAT to cook with and deglaze pans. My favorite sweet vermouth for a Manhattan is Cocchi di Torino. It runs around $20 for a full bottle, far cheaper than Antiqua, but twice over your basic Martini & Rossi. Worth every penny, it is the original vermouth used in Manhattans. My go-to recipe is, 3oz Bulleit Rye, 1 oz Cocchi, 3 drops Woodford Reserve Cherry bitters (fruit forward), 3 drops Bittercube Cherry Bark Vanilla bitters (tastes like wild black cherry bark smells), and a scant bar spoon of Tillen Farms Bada Bing cherry juice from the jar (gives amazing rubine color, and tiny edge of sweetness). Garnish with 1-3 Bada Bing cherries. Stir until frosted.
Get a vacuum sealer (the VacuVin works well and is easy to use) and store the wine in the fridge. Once a wine is opened it begins to oxidize- vacuum sealing delays that process but once it's uncorked the horse is out of the barn. Unfortunately at 1-2 glasses/week, it's not going to be fresh for long. I have found that most whites will hold up for 3-5 days in the fridge with a vacuum sealer. At your rate you'll be drinking a bottle every 3-5 weeks.
Have you heard about vacuum cork stoppers? They do a pretty good job of keeping fresh your open bottle of wine.
Get one of those silicone stoppers that's come with a pump to suck the air out, keeps it from oxidizing.text
Allows you to vacuum seal any bottle the rubber stopper fits: - https://www.amazon.com.au/Vacu-Vin-Saver-Vacuum-Stoppers/dp/B000GA3KCE
Best thing my wife ever bought for wine bottles works perfect for mead. I highly recommend.
https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE?th=1
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 got this. I put the whites and roses in the fridge and leave the reds on the counter.
I'd use a Vacu Vin.
The Original Vacu Vin Wine Saver with 2 Vacuum Stoppers – Black https://smile.amazon.com/dp/B000GA3KCE/ref=cm_sw_r_cp_api_glt_fabc_2RPGBGN73EGQA5FVJSYG
Sure. This is a fancy version, but I think there's something cheaper out there. https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE
Using something like this The Original Vacu Vin Wine Saver with 2 Vacuum Stoppers – Black https://www.amazon.com/dp/B000GA3KCE/ref=cm_sw_r_apan_glt_fabc_BA776N7FS8J653Y61MQZ
I use THIS wine stopper ($12 on Amazon) and it works quite well at slowing the oxidation.
I've dealt with this issue many times over the years. I suggest a wine funnel with a fine mesh strainer included to filter any crumbled cork bits from the bottle. Here is an example, though I haven't used this particular brand:
To reseal the bottle you could either use clean corks on hand or use another wine accessory, the Vacuvin to remove air inside the bottle (in my experience this is crucial to preserve dusty spirits) and vacuum seal it for future enjoyment. Both of these types of products are reusable, economical, simple, and durable.
This will help a bit. I use it all the time.
I've got just an ordinary generic wine pump, like this, but I have the white version, they all work with all colors of wine ^^^ ;-D
..... wow, I never even thought of doing that! I’ve got one of these laying around and it could be pretty good for that too: https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE
I got myself a vacuum pump: https://www.amazon.co.uk/dp/B000GA3KCE/ref=cm_sw_r_cp_apa_PUaszb68QJC1H in addition to keeping it in the fridge. Unless you drink lots of vermouth you never use it fast enough otherwise (especially dry)
If you drink half the bottle in a sitting, only decant what you're going to drink that night.
As far as stoppers - https://www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE
You can get the cheap $6 one. Never had a bottle go bad Vacu Vin Wine Saver Pump with 2 x Vacuum Bottle Stoppers - Black https://www.amazon.com/dp/B000GA3KCE/ref=cm_sw_r_cp_api_X34gybX4Y92D2
Something like that : https://www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE
Have you looked into a vacuvin for your open bottles? Cheap and adds a few days onto how long an open bottle of wine lasts. It'll also stop the smell in the wine fridge.
https://www.amazon.co.uk/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE
Thanks, it's called Vacu Vin. Here it is on Amazon for $8.50. I've seen it elsewhere for as cheap as 5 bucks. https://www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE
Get one of these and thank me later. I use it on the 12oz bottles.
looks like a wine saver vacuum pump seal. Not sure why you'd need that with water though.
Ha. Honestly unless you are a very slow drinker or dealing with a rare magnum something like this is probably better. I haven't had issues within a week of opening.
www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE
I think 2-3 days for red and maybe 3-5 for white depending on the varietal. If this is something you encounter frequently or you want to keep the bottle around a little longer you can purchase something like this for $10 or some inert gas and just use the o.g. cork if you don't want to feel embarrassed by all the pumping motion required from the first suggestion.
I've used this successfully.
I've used these for wine and they were pretty decent. I don't know if it matters though. They're all basically the same.
I use a Vaccu-Vin to reseal my bottles. Works great. Of course, this doesn't help you tonight.
https://www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE
Get a vacuum bottle stopper and it will last a long ass time in the fridge.