Reddit reviews Vacu Vin Wine Saver Pump with 2 x Vacuum Bottle Stoppers - Black (Black with 2 wine stoppers)

These vacuum corks are pretty good and they aren't terribly expensive http://www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE

It's not gonna last forever no matter what ya do. But the best way to keep it fresh is to keep it refrigerated and use one of those inert gas "wine savers" or a wine vacuum gadget. Here are some links:

Wine vacuum

Wine preserver

I'd search for a Bartenders Kit - something like this - to get a good sense of what equipment you might want for the types of drinks you'll be making. I definitely wouldn't buy one of those kits because they're almost always crap, but just for reference.

Basics that I have in my bar are:

• mixing tins (I like the full-metal ones, others prefer the Boston Shakers w/ the glass)
  
• a stainless bar strainer
  
• a layering spoon/tool (yes, I have the turtle)
  
• a long cocktail spoon for stirring drinks
  
• some cocktail rimmers for rimming margaritas, lemon drops, etc.
  
• some jiggers for your higher-end stuff and pour-spouts for the basic stuff
  
• and a wine key + decanter + aerator if you're into wine (plus a vacuum pump for bottles you don't finish off right away).
  
  I just included the links for reference - you'll probably want to search a little for the highest-quality tools, because you really don't want flimsy stuff.
  
  For glassware, I like to just pick out unique stuff that I find in my travels, but I have all the basics - rocks glasses, highball glasses, long-stem martini glasses, margarita glasses, pint glasses, Guinness glasses, a couple of snifters, and a Chimay glass.
  
  For the booze it's kind of up to you, but just think about what liquor types a bar has in its speed-well for your base, and then just add higher-end, unique stuff from there. I always have a nice vodka, rum, tequila, gin, bourbon, irish whiskey, cognac, and brandy in the cabinet.
  
  Then I have the popular mixers/liquers - Grand Marnier (skip the Triple Sec and get the good stuff), Bailey's, Kahlua, Amaretto, Limoncello, Frangelico, Chambord, White/Dark Creme de Cacao, Blue Curacao, Sweet/Dry Vermouth, sour mix and simple syrup, soda + tonic, juices, Fireball, various Schnapps, etc.
  
  And then from there I just gradually collect bottles of high-end stuff that will get sipped slowly and dress the bar up a bit. Just picked up a bottle of Kraken that has one of the cooler labels I've ever seen (and tastes pretty damn good, too).
  
  Have fun!

This is probably the best answer, but it doesn't work on all bottles. You can also just recap it if you have a capper.

One more important tip is do not use an air pump wine stopper - example. The pump makes the beer flat. Maybe, this is obvious to everyone else, but boy, did I feel silly after giving it a go.

What the principle of the video was using one of those suction based "wine saver" corks. Like This.

The process: cut up fruit and place into wine bottle w/ your alcohol; use vacu pump thing for 1-2 minutes until seal feels tight; let sit for 5 mintues.

The vacuum is supposed to help the infusion. It sounds interesting and might be worth a try. The time in the video seems a little short for me, but who knows.

I use a hand pump, and it works fine for me:

http://www.amazon.com/Vacu-Vin-981460-Vacuum-Stoppers/dp/B000GA3KCE

I would buy a good box wine, just as I buy screw top wines.

I'll suggest you use the Vacu Vin to keep partial bottles drinkable for days. It's cheap, $14, and worth it to me. Like you, I used to feel I had to finish a bottle, especially something nice. Now, a glass, close it up and have another later in the week.

• Bench scrapers. I use them for both picking up chopped up bits and for clean up. Nothing cleans a countertop better than a bench scraper.
  
• Microplane. For a long time I didn't have a micro plan and anytime I needed to grate anything I had to use my box grater. Also, it's great for ginger and garlic.
  
• Vacuseal. Goodbye freezer burn. Also, it's great for leftovers since you can just reheat your leftovers in a pot of boiling water. Better than microwave or even the oven.
  
• Wine sealer. Something to seal up bottles of wine. I use:
  https://www.amazon.com/gp/product/B000GA3KCE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
  It works pretty well and makes wine last a lot longer.
  
• Prep dishes. Little dishes for herbs, liquids, etc. I probably use like 5 of these each time I cook.
  
• Strong gloves. If I'm cooking something that is annoying to touch(garlic, chicken, eggs, chilis) I put on gloves. I like a tight fitting glove.

If you are bothered by it, you can buy a vacuum cork to pull the air out of an opened bottle. Here is a link:
http://www.amazon.com/gp/aw/d/B000GA3KCE/ref=pd_aw_sbs_k_1

It's tequila, not wine... I don't understand why you would need to do this. If you're really keen on doing this you could use a vacuum pump instead. Then again, your tequila will be fine, even opened, for years and years. You will possibly lose some noticable volume after 10 years (angels share), but you should have enjoyed it by then!!!
https://www.amazon.ca/dp/B000GA3KCE/ref=cm_sw_r_cp_apa_rSlFAbPMYWVR7

I use a brown beer bottle with one of those vacuum wine corks. My cork is lame and doesn't hold a vacuum very long, but it completely seals the odor. The brown glass protects against sun damage. It also protects a little against casual observation. If you had a good cork that holds a vacuum like they're supposed to, it would also protect against oxidation, since that's the whole point of their existence.

Nope, those are vacuum stoppers.

Would a repurposed wine bottle with an air pump out stopper thing buy any significant time to a less frequently used oil (like avocado)?

I've got access to empty wine bottles and those pumper deals.

E: these - www.amazon.com/Vacu-Vin-981460-Vacuum-Stoppers/dp/B000GA3KCE

vacu vin will get you a few extra days, except for wines like pinot that lose their fruit very quickly. just pump until you hear a click. this is what I use.

My local shop uses this gas (non reactive and heavier than air) on the tasting bottles that they don't finish, and would like to save for another tasting. never used this myself but it seems to work

http://www.amazon.com/Vacu-Vin-981460-Vacuum-Stoppers/dp/B000GA3KCE

It's meant for wine but I've used it on beers before. It sucks out as much air as possible.

No, unless it's a super-shitty bottle or already structurally compromised.

There's a finite amount of air in the bottle, so there's a finite amount of air you can suck out of it. The bottle is generally strong enough to maintain its structure even with all of the air removed. If you could suck all the air out (side note: You can't, and you'd need a powerful pump to even get close), the bottle would be unlikely to implode.

This product, and similar ones, help preserve wine in an opened glass bottle by removing (nearly) all of the air from the bottle.

Pick up some of those wine vacuum seals (like these), and they will help you keep your port longer. You can get a few months out of a bottle with these.

edit: and yes, the LAT 38 SS is an absolutely fantastic smoke!

If you're popping tops, you might consider getting something like this http://www.amazon.com/Vacu-Vin-0981450-Vacuum-Stoppers/dp/B000GA3KCE/ref=pd_sim_k_2?ie=UTF8&refRID=0SE0FPQVYGJW7FKC49Y6

I like to store mine this way under vacuum to avoid oxidation. But it probably wouldn't be a problem if you're going to drink it within the year.

I used these before I got a coravin. These plus a can wine of preserve usually helped my bottles get through a week.

https://www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE

I use this link. It gets me be by for about a day if I fall short on finishing a bomber/750 ml.

I use Haley's 5-in-1 corkers once a bottle is opened, simply because it makes it easy to do neat pours and it seals nicely (sometimes better than the original cap/cork). For long-term storage (both wine and liquor), anything from Vacu Vin's Wine Saver line, really. I have this cheaper model and it works great.

Get one of these and thank me later. I use it on the 12oz bottles.

https://www.amazon.com/gp/product/B000GA3KCE

Wine Saver!
Have a good sleep :)

They're blowing c02 into a wine bottle. My kegs are filled and pressurized with c02.
For wine I have a vacuum pump to seal the bottle. Oxygen is the enemy.

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

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=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9007689&hvtargid=pla-511514466152&psc=1

I've used this successfully.

you buy something like this https://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE

they use these in wine bars to keep wine fresh. you basically suck out all of the air using the pump, and the stoppers keep it out. so it keeps the wine from getting oxygenated, thereby keeping it fresh. with this you can get a bottle of wine you like for cooking, and seal it back after each use.

no need to get lesser quality wines that come in small bottles with twist caps.

Who doesn't need a spendy baking pan that was cheaper when I added it to my list = 11 bucks or a wine pump and stoppers or a maglight for when storms happen and the power goes out?

pan = baking cakes! and other things... brownies! :)

wine pump = for the days when you can't finish the bottle, pump all the air out, keeps it tasting better longer!

maglight = for when the power goes out or when it is dark or when you need to see under you bed or couch

St. George is making a pretty nice coffee liqueur. If it's not available near you, try Borghetti espresso liqueur.

I definitely agree with /u/BeExcellent re: Luxardo Amaretto and Carpano Antica vermouth. Just make sure you store the vermouth with a vacuum wine stopper or in the fridge, as it will oxidize if left open at room temp.

I didn't notice a huge difference between Combier and Cointreau. My go-to for curaçao right now is the Dry Curaçao from Pierre Ferrand. It works as both an orange curaçao and a triple sec; essentially it's a blend of cognac and unaged brandy infused with true curaçao orange peels, then sweetened. It's called 'dry' curaçao because it has about half the sweetness of most examples you'll find.

^ This. I do that and it works very well. I have these things:http://www.amazon.com/Vacu-Vin-981460-Vacuum-Stoppers/dp/B000GA3KCE/ref=sr_1_1?ie=UTF8&qid=1412621087&sr=8-1&keywords=vacuum+wine+preserver

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)

I like the cheese platter you might also add some different types of crackers. the two will cleanse your pallet.

For the wines

Merlot is a middle of the road wine, not sharp not sweet good for almost any meat or main dish. would also go well with some Mexican foods

Cabernet is sharp and strong, good for the red sauces Italian foods and dishes strong flavors.

Pinot Noir: is a very nice wine between the mellow Merlot and the sharp cabernet. it is a little sweet and just a tad stronger than the Merlot. It would actually pair with a dessert if need be.

Chardonnay: there is Oaked and unbaked chardonnays. the Oaked uses the Large bulb open topped glass to allow some of that smoky oak to dissipate. the un-oaked are much easier to drink for most. I like Josh brand chardonnay it's smooth and just a slight sweetness to it. very very smooth.

Also, just in the last few years. I learned that the glass really does make a huge difference. for white wine such as an un-oaked chardonnay these are wonderful!

[White wine Chardonnay glasses]
(https://www.amazon.com/Riedel-VINUM-Viognier-Chardonnay-Glasses/dp/B000P1SA5G/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1487125952&sr=1-7&keywords=reidel+chardonnay+wine+glasses)

for red wines these work wonderfully I have these
[red wine]
(https://www.amazon.com/Riedel-Extreme-Cabernet-Merlot-Glasses/dp/B001D1WUZ8/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1487125759&sr=1-8&keywords=reidel+wine+glasses)


Pinot Gris: dryish sweetish would work well for appetizers, desserts, seafood etc.

Pinot Grigio: sweet soft flavor, would be great for desserts and appetizers. would also pair well with chicken and fish dishes

sauvignon Blanc: fresh fruity but not too sweet. great for seafoods, chicken, appitizers, desserts, chicken, etc...

Moscato: sugary sweet. way too sweet for me! more a wine for those that don't really like wine or to drink wine.

now for your cheese, I would maybe pick a few bottle to sample stay with one color maybe red...

a mixture of cheeses and crackers would be wonderful to sample the different flavors of wines. It can really help you to learn which wines you like. and don't like. you can get rubber corks you can vacuum into the bottle that will keep it fresh

like these: this is what I use
[Vacuvin wine stopper]
(https://www.amazon.com/Vacu-Vin-Vacuum-Bottle-Stoppers/dp/B000GA3KCE/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1487125168&sr=1-7&keywords=wine+stopper)

I like your appetizer idea. that sounds yummy..

the blue cheese butter you an make way ahead I freeze mine wrapped in plastic wrap. when I want to use it, I pull from the freezer slice a few tablespoon off and set on a plate to warm. I let it warm to room temp that way when I put it on the hot steak it melts YUMMYY!

I think she is a Very lucky girl to have someone want to work this hard to make a very special dinner and evening for her.

wine, cheese crackers and some soft music!! oh yah!

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'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

For tight-necked carboys, I'd actually recommend these things.

https://www.amazon.co.uk/Vacu-Vin-Wine-Saver-Gift/dp/B000GA3KCE

I use it on my 1 gallon carboys. The rubber plugs fit well, and since it's hand powered, there's little to no chance of the glass collapsing inwards as some people fear. It takes a little longer, as you have to let gas escape on its own, but you can leave it on while it does.

I got one of thesehttps://www.amazon.com/Original-Vacu-Vin-Vacuum-Stoppers/dp/B000GA3KCE/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1524839992&sr=1-4&keywords=wine+saver

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

Get a vacuum bottle stopper and it will last a long ass time in the fridge.

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

I use and would recommend these.