Best wine stoppers & pourers according to redditors

We found 343 Reddit comments discussing the best wine stoppers & pourers. We ranked the 136 resulting products by number of redditors who mentioned them. Here are the top 20.

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Wine pourers
Wine stoppers

Top Reddit comments about Wine Stoppers & Pourers:

u/rabidstoat · 31 pointsr/self

Gifts I've given, or considered giving, over the years -- descending price order

u/Sexiarsole · 18 pointsr/funny

Not racist at all. Made by Paladone UK. They also make the diva kitchen sponge and the groovy beehive baby sponge as well as the happy man bottle stopper. Classic gag gifts.

u/Just_A_Sports_Guru · 17 pointsr/ATBGE

I live how this is one of the reccomendations for looking at this bogeyman.

u/Azurphax · 16 pointsr/pcmasterrace

This is a r/hailcorporate thread, right?

Carbonation preserving brand!

u/DontGoogleThis · 10 pointsr/wine

These vacuum corks are pretty good and they aren't terribly expensive

u/zorastersab · 10 pointsr/wine

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.

u/kgazette · 9 pointsr/weddingplanning

We did self-serve, and in terms of combating people pouring BIG pours, we did two things:
Smaller glasses
Pour spouts for the wine bottles:

The pour spouts are great because not only do they slow down the pour so that people won't be as inclined to over-serve themselves, they also prevent drips going down your bottles and making a mess!

u/zofoandrew · 8 pointsr/mead

If you want to make 1 gallon batches, which I recommend for beginners, buy a two gallon bucket. You want the extra space because your batch size will really be 1.25 gallons so you can top off your secondary. When you mix the mead for the first 4 days to add oxygen and degas CO2, it will foam a bunch and you dont want a mess. After you mix the mead, add nutrients. To learn more about nutrients, google "advanced nutrients in meadmaking"

u/TakesJonToKnowJuan · 7 pointsr/beer


6 bucks, reusable, work in every bottle I've had.

u/fredb999 · 7 pointsr/cocktails

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

u/hbrianne · 7 pointsr/answers

Ta da! Amazon Prime for $7.31 in the United States!

u/nOrthSC · 6 pointsr/boston

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!
u/chelseahuzzah · 6 pointsr/Incorgnito

I have an actual wine cork shaped like a corgi! I love it! Here’s the link, promise I’m not a shill

TrueZoo 4179 Corki Wine Beverage Bottle Stopper and Preserver, Orange

u/bettorworse · 6 pointsr/lifehacks

OK, this is $7.50, but I found mine for $3 - it's really good, and I drink a LOT of wine and have used a LOT of different stoppers.

If you're in love with stainless steel, this one is excellent

The only reasons I would go with the first one over the second, is because it's easier to put on the bottle and easier to open and pour with.

u/bjw88 · 6 pointsr/wine

Vacuum pumps will usually give you a couple extra days. Alternatively you could look for smaller bottles, but the selection will be worse. Some box wines aren't too bad, and they don't let air in. You could also get cheaper wine that you won't mind wasting. Or you could just split the bottle with friend(s). Save smaller bottles or drink beer when you're alone. Also if a red is starting to go bad you can always just make sangria.

u/anykine · 5 pointsr/Homebrewing

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.

u/Amenra7 · 5 pointsr/cocktails

First, I go to the local vinegar and oil store and buy a bunch of amber 8oz screw top glass bottles like these. Then, I'll get my 750ml bottle of Carpano or Amontillado and pour it into 3 8oz bottles. I'll then use something like this to seal all 3. You just spray into the bottle for a second or two, the argon is heavier than O2 so it blows all of the O2 out. You then just seal tightly, label (I use a label printer) and refrigerate. Since they're smaller bottles they become a lot easier to store in the fridge. I don't use the argon every time I open the bottle because I'm only oxidizing a third of the whole and I can usually go through that in the 6-9mo it lasts. If it goes bad, I dump a few oz and crack open a fresh new 8oz bottle, the waste is minimal.

I wish I could claim this as my own invention but I got it from Craft Cocktails at Home which is full of great info like this.

u/familynight · 5 pointsr/beer

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.

u/Erulastiel · 5 pointsr/fffffffuuuuuuuuuuuu

Here. This should help you.

u/SilverWingsofMorning · 4 pointsr/wine

Vacu Vin is what I use.

It's a quick pump that takes out the air from the bottle. I picked up a $10 one from Amazon.

90% of the time I store vertically in my fridge. THe remaining time I forgot to put it in the fridge.

I assume the Vacu Vin could be stored horizontally. But I never really thought about it.

But in general I really like my Vacu Vin.

u/the_mad_scientist · 4 pointsr/wine

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.

u/SlimeyBooger · 4 pointsr/beer

I use these.

u/chewitt · 4 pointsr/beer

But this wouldn't solve the problem of newly-introduced air interacting with your beer... I'd like to see a solution like this commonly used by bars to remove air from wine bottles.

u/throwaway_veneto · 4 pointsr/italy

Quante volte ti è capitato di voler bere un bicchiere di vino ma poi dire no perché non volevi bere tutta la bottiglia?

Bene, ora non è più un problema! Prendi questa pompetta per togliere l'aria dalle bottiglie di vino (questa per intenderci)(in negozio la trovi sotto i 10€ se sei fortunato).

u/Lord_of_Sol · 4 pointsr/cocktails

I would invest in some of the same basic tech that people use for wine like these air pumps. They won't allow low ABV items like port and vermouth to be kept indefinitely, but it makes a significant in combination with storing them in the fridge.

I have a major soft spot for tiki and so have regularly had a half dozen bottles of homemade syrup trying to go bad on me. Syrups that I don't use very often (vanilla, cinnamon, ginger, etc.) I now make as a rich syrup (typically increasing the intensity of the flavor profile as well as the amount of sugar) and then pop them in the freezer. A rich simple won't freeze as the sugar content is too high, but it will last basically indefinitely (I have a bottle of some extra vanilla syrup I made a year ago that I just tapped into last week, it's doing fine). For regular simple, adding a dose of vodka will increase its shelf life by a week or so.

That's all I can immediately think of off the top of my head related to storage, but if I think of anything else I'll loop back around. In the interim, feel free to ask any specific questions related to the above.

u/Rebootkid · 4 pointsr/winemaking

Depends on your alcohol tolerance, really.
In the US, 3.5% beer is not unheard of. Most of it is the "lite" stuff.

I'd say you'd need to drink between 60 and 96 ounces to get buzzed, depending on your tolerance.

After that, getting hammered starts to get challenging. It's just a lot of fluid to process.

If you're looking to cut costs, PM me your address. I've got some extra Lalvin yeast packets I can send you. I normally get between 13 and 16% abv out of my wines.

If you've got a little bit of money to sink into this, and I do mean a little bit, look at this:

That's a fermentation carboy, airlock and bung.

Add in this: so you can accurately measure the alcohol levels.

Then the proper yeast:

Some cleaning stuff:

For less than $40, you could have a starter kit for wine making. Then it'd just be "pour the juice in, and let it sit."

u/theultrayik · 4 pointsr/wine

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

u/TheDrunkenGoat · 4 pointsr/foodhacks

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.

u/Brew_Alt · 4 pointsr/mead

$11 with no shipping cost if you have prime, plus it already comes with a bung and airlock! Not a bad deal if you have prime. The shipping cost other places online will often be as much as the carboy itself I've found. Amazon is where I've gotten all my 1 gallons as they were actually cheaper than at my LHBS, I've never had any issues with cracks or quality.

u/butter404 · 3 pointsr/cocktails

Get small amber glass bottles like these, divide the big bottle into 2-4 of them and spray some argon into the headspace of the bottle to blast out all the oxygen (argon is heavier so it sinks and displaces the oxygen) and seal it with tape for good measure (and to remember which ones haven't been opened). Each bottle can be kept in the fridge for at least 6 months before opening, then for a few weeks after opening.

u/tankfox · 3 pointsr/wine

The best way I found to get started is to just get a gallon jug carboy, some starsan, some montrachet wine yeast, yeast nutrients, and 100% grape juice from your local grocery store.

The starsan is a concentrate, I put about a capful into a 2 liter bottle, fill it up with water, and keep it under my sink. It's an antiseptic rinse that should splash over everything that's going to touch the juice; airlock, bottle, your hands, the scissors you use, all that stuff. It doesn't even needed to be rinsed, just shake the bottle out and go to town.

Once you've rinsed, put the juice, yeast nutrients, and yeast in the bottle. Put some water in the airlock and put it on top. Put the bottle of juice and yeast in a dark cool spot until you can easily see a flashlight shine through it, about 2 months or so.

While it's doing it's thing collect 5 old wine bottles or get some from a brew supply store. Old liquor bottles work great, just rinse them good and then splash starsan around inside.

Buy a racking cane! This significantly simplifies the process of getting wine out of the jug without sucking up all the dead yeast at the bottom. Run starsan through it at first, filling the starsan cup with water as it gets siphoned out so that the inside is all nice and clean.

Rack that wine out of the jug and into bottles. That's it! Age for six months if you want, but I often just mix in a little fresh grape juice to sweeten it up a bit right there in my cup and go to town right away, hence my inability to age it.

The only regular cost is the juice. I like to get the frozen 100% juice on sale because I'm doing 15 gallon batches these days (because I'm going to outpace my thirst, darn it), I use about 14 of those per 5 gallon carboy and fill the rest up with spring water from the grocery store.

I also use 4 cups of 5 minute boiled raw sugar in each 5 gallon carboy of juice to boost the abv, but this is personal taste. It makes the wine taste pretty hot but it also has a solid kick to it so I don't mind. After I mix it with a bit of fresh grape juice it just tastes like a light sweet wine and I have a very good time with it.

u/canyoubuymesomebeer · 3 pointsr/fakeid

OH SHIT! Yeah! I almost forgot! I actually used these on my past trip. Follow the instructions carefully and you'll have as much liquor as you decide to bring:

u/heatedundercarriage · 3 pointsr/liquor

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!!!

u/meg_c · 3 pointsr/keto

You might look into a really dry champagne. Cook's Grand Reserve champagne is surprisingly low carb, and won't break the bank. Get a champagne stopper and you can drink one or two glasses and have the rest later :)

u/frtu · 3 pointsr/cripplingalcoholism

I bought one of these to keep from having to unscrew and rescrew the bottle which I do about 10 times a night. It's nice :)

u/Tychus_Kayle · 3 pointsr/trebuchetmemes

I've made some slight modifications to this, mostly to make it easier to follow. I've also included steps that should be quite obvious to someone who's done any homebrewing before, but I wish someone had told me when I first started.

I'd link to the original, for the sake of attribution, but the user who posted this deleted their account not long after I wrote everything down.

This will produce a sweet fruit-mead (or melomel). WARNING this will be far more alcoholic than it tastes, and should not be consumed if you've recently taken antibiotics, or suffered gastric distress, as the yeast culture will still be alive, and will happily colonize your intestines if your gut microbiome is too fucked up.

Equipment: Most of this stuff will be a good deal cheaper at your local homebrew store, but I've included amazon links (also to the yeast).

At least 2 (3 is better, for reasons we'll get to) 1-gallon jugs (I don't recommend scaling this up), glass preferred. Add an extra jug for each additional batch. This one includes a drilled stopper and airlock

Drilled stoppers (or carboy bungs) and airlocks, non-drilled rubber stoppers.

An autosiphon and food-safe tubing.

Food-safe sanitizing solution (I recommend StarSan).

An electric kettle with temperature selector is useful, but not needed.

If you want to bottle it rather than just keeping a jug in your fridge:

Empty beer or wine bottles (just save your empties), capping or corking equipment, caps or corks, and a bottling wand.


2.5 lbs (1130g) honey, clover recommended.

A cup (approximately 250ml) or so of fruit (I recommend blackberries, and I strongly recommend against cherries, other recipes have worked for me, but this yields a very medical flavor with cherries).

1 packet Lalvin EC-1118 yeast (a champagne yeast notable for its hardiness, its ability to out-compete other microorganisms, and its high alcohol tolerance).

Optional: potassium sorbate (to reduce yeast activity when our ferment is done), pectic enzyme (aka pectinase - for aesthetic purposes). Both are also available in bulk.


Day 1:

Mix sanitizing solution with clean water at specified proportions in one of your jugs, filling the jug most of the way. Stopper it, shake it. Remove stopper, set it down wet-side-up (to keep it sterile), pour the fluid to another jug. There will be foam left behind, this is fine, don't bother to rinse it or anything. At low concentrations this stuff is totally fine to drink, and won't ruin your fermentation or flavor.

Add honey to jug, all of it.

If you have a kettle, and your jug is glass, heat water to around 160F (71 Celsius), pour a volume into your jug roughly equal to the amount of honey present. Fix sterile stopper to jug. Shake until honey and water are thoroughly combined. The heat will make it FAR easier to dissolve the honey. Set aside for an hour or so while it cools. Add clean water 'til mostly full, leaving some room for fruit and headspace.

If you're missing a kettle, or using a plastic jug, this is gonna be a little harder. Fill most of the way with clean water (I recommend using a filter) leaving some room for fruit and headspace. Fix sterile stopper, shake 'til honey and water are thoroughly combined. This will take a while, and you will need to shake VERY vigorously.

At this point, you should have a jug mostly-full of combined honey and water. To this, add fruit (inspecting thoroughly for mold, don't want to add that). Then dump in a single packet of the Lalvin EC-1118 yeast, don't bother rehydrating it first or anything, it'll be fine going straight in. Add pectic enzyme if you have it (this does nothing to the flavor, it just makes the end product less cloudy). Stopper it up, shake it again. This jug now contains your "must" (pre-ferment mead).

Pour some sterilizing fluid in a bowl, put a carboy bung/drilled stopper in the bowl, with an airlock. Ensure full immersion. Let sit for a minute. Replace stopper with your bung/drilled stopper, affix airlock. Fill airlock with clean water, sanitizing fluid, or vodka. Rinse the stopper, fix it to your jug of sanitizing fluid.

Place must-jug in a dark place, I recommend a cabinet or closet.

Days 2-7:

Retrieve jug, give it a little jostle. Nothing so vigorous as to get your mead into the airlock, but enough to upset it. This is to release CO2 buildup, and to keep any part of the fruit from drying out. The foaming from the CO2 release may be very vigorous. Do this over a towel for your first batch. If the foam gets into your airlock, clean your airlock and reaffix it. Perform this jostling procedure at least once per day, more is better.

Day 8:

Final jostling, I recommend doing this in the morning.

Day 9:

let it sit, we want the sediment to settle.

Day 10: Time to get it off the sediment

Shake sterilizing fluid jug. Affix tubing to siphon. Put the siphon in the sterilizing fluid, shake the jug a little just to get the whole siphon wet. Siphon fluid into either a third container or a large bowl. This is all to sterilize both the inside and outside of your siphoning system.

Remove siphon from jug. Give it a couple pumps to empty it of any remaining fluid. Place siphon in your mead jug, leaving the end of the tubing in sterilizing fluid while you do this.

Take the jug that you just siphoned the sterilizing fluid from. Dump what fluid remains in it. Place the end of the tubing in this jug, then siphon the mead into it. Make no attempt to get the last bit of mead into your fresh container, it's mostly dead yeast and decomposing fruit.

Add potassium sorbate if you have it, stopper the jug, place it in your fridge.

Clean the jug you started in. Clean your siphon and tubing.

Day 11:

Let it sit

Day 12 or later: time to transfer again, or bottle it.

If you no longer have a jug full of sterilizing fluid, make one.

Repeat the earlier steps to sterilize the siphoning system, with a bottling wand attached to the end of the tubing if you want to bottle.

Sterilize your bottles or a clean jug, either with fluid or heat.

Siphon mead either into your bottles or jug. Stopper/cap/cork when done.

Put your jug/bottles in the fridge.

The yeast culture is still alive, and will continue to ferment. The fridge, and optional potassium sorbate, will merely slow this down. I recommend drinking any bottles within two months, to avoid a risk of bursting bottles. The mead should already be tasty at this point, but usually tastes much better after a couple more weeks.

EDIT: Fixed the formatting up a bit.

u/Busted_Knuckler · 3 pointsr/Homebrewing

I wouldn't drill the lid for a thermowell and ball lock port. There are a combo action of items on Amazon you could get and utilize the bung hole that already exists.

Homebrew #7 Stopper Thermowell

Stainless Carbonation Cap Counter

Home Brew Ohio Solid Rubber

Drill a 1/4" hole in the undrilled stopper for the carb cap and you have a ball lock connector.

The bung with the thermowell works great on my anvil fermenters.

u/screwedbygenes · 3 pointsr/JUSTNOMIL
u/Beardedfury1980 · 3 pointsr/Homebrewing
u/mapletree4 · 3 pointsr/thebachelor

Corki Wine and Beverage Bottle Stopper and Preserver by TrueZoo

This is the one I have. There ya go! :)

u/dad0ughb0y · 3 pointsr/turning

I'm going to guess these bottle stoppers
and you're removing the ball to screw into your turned top.

u/lantech · 3 pointsr/cider

On Friday I moved 11 gallons into carboys to mellow and started another 6 gallon batch fermenting, this one with 6 pounds of honey added.

I got this bad boy to use now instead of 1 gallon fermenters. The valve is a godsend, no more screwing with a siphon.

The wife and I have been drinking a gallon a week easily. I have 21 carboys full now, but most of them are too fresh to drink right now, my drinking caught up to my manufacturing pretty quick.

u/Dr_Eviler · 3 pointsr/Scotch

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:

u/faithdies · 3 pointsr/Cooking
  • 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:
    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.
u/emmny · 2 pointsr/weddingplanning

I would probably buy make-up and clothes, tbh. Other ideas: lingerie, shapewear, a couple of good books, some silly household items you wouldn't otherwise buy (wine condoms, loch ness ladle, or those silly but awesome wolverine claws used for shredding meat). Fancy day planner, if you're the type. Here are a few items currently in my cart: this book that sounds awesome, cute boots, those wine condoms, my fave ever bb cream, gorgeous velvet dress.

u/Lord_Derp_The_2nd · 2 pointsr/Homebrewing

For temp control, you want something like This to control your heating/cooling, and a Carboy Wrap to heat your FV up.

If you get a thermowell you can put the temp probe down in your fermentation vessel, rather than just taping it to the side - you'll get more accurate readings. Downside is you can't set up a proper 1" blowoff hose, and counter-intuitively the first few days of fermentation (When you really need a blowoff hose) are the most critical to temp control (Based on what I've read in other threads here)... Might work well if you get a 6.5 gallon carboy, and do 5 gallon batches in it, so you've got extra head space for all the krausen. You can also use some standard size siphon hose as a blowoff, it's just more prone to clogging than 1" hose.

u/Blatblatblat · 2 pointsr/wine

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

u/winechix · 2 pointsr/recipes

Oxygen is not a friend of wine. The minute you open a bottle, the wine starts to change. Other factors like age of wine, how it's been stored and if you vacuum seal or add gas effect wines shelf life after opening.

If you open the wine and plan on drinking later, try to consume within a day or so. The wine will taste different, so buying an expensive vacuum seal will leave you with better wine 24-48 hours after opening. A bottle can also be topped with gas which will let you keep the wine up to a week with less change to the overall taste after opening, in cooler temps. You can find various vacuums and gasses at most places where wine is sold.

If you are using the wine to cook, freezing remaining wine in ice cube trays and then transferring wine cubes to a zip top bag has worked great for me, they last months and are a nice time saver. Cheers!

u/NoDecency · 2 pointsr/whisky

Air causes the flavor change. So you can buy vacu vins made for wine, but use them for your whisky. Here they are

u/agehrt · 2 pointsr/Random_Acts_Of_Amazon
u/mlw72z · 2 pointsr/Frugal

I've never actually used one of these but the reviews on Amazon seem positive:

u/sharkbait784 · 2 pointsr/funny

Cheaper alternative

I think this one's the winner

u/Do_not_reply_to_me · 2 pointsr/DiWHY

Like this?

u/rebo2 · 2 pointsr/Absinthe

If you're popping tops, you might consider getting something like this

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.

u/skorps · 2 pointsr/beerporn

get her one of These and a few of the stoppers if you dont have one already. Your wine will last a lot longer and taste better if she doesnt finish it right away.

u/Trub_Maker · 2 pointsr/Homebrewing

If you are fermenting in this, just taping the probe to the side will get you pretty close. But a more accurate temp reading would be with a thermowell. Like this one where the probe goes down inside the wort but stays dry.

u/Deusbob · 2 pointsr/cider

Yeah, that's tough. U could do the natural way in a 2 litter bottle too though. Just gotta get one of those soda pumps to keep the fizz.

u/flaquito_ · 2 pointsr/explainlikeimfive

I've never infused wine. There are a few sites out there that talk about it, and most of them are about infusing wine with herbs or.... "herbs."

Based on what I do know about wine and what limited experience I have with infusing, I can make a few guesses at some tips:

  1. It'll probably take either more time, or more stuff, than liquors, since the alcohol content is so much lower.

  2. Oxygen ruins wine. If you decide to try infusing wine, I would get a vacuum wine stopper like this one, so you can get all the air out while it infuses.

    The nice thing about infusing is that it doesn't really require any special equipment, and compared to stuff like homebrewing is really quick. So it makes for great experimentation! If you decide to try it, report back!
u/QuikAF77 · 2 pointsr/cigars

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!

u/orpheus2708 · 2 pointsr/Homebrewing

Something like this

u/IAmVladimirPutinAMA · 2 pointsr/NoStupidQuestions

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.

u/fit4130 · 2 pointsr/beerporn

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

u/yukifan01 · 2 pointsr/Random_Acts_Of_Amazon

This is something I actually got my grandmother as a gag gift.

u/brewstah · 2 pointsr/wine

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

u/HallwayCloset · 2 pointsr/AskCulinary

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 -

u/Lillix · 2 pointsr/cocktails

Ooh, I can help with that! This guy saves my life (and my liver). I buy prosecco by the case because I love me some prosecco cocktails, and with this guy I don't have to drink the whole bottle. Also, I reccommend champagne/prosecco cocktails to everyone, really drinkable and you can try out some fun cordials like violette.

u/arcsine · 2 pointsr/mead

Nope, those are vacuum stoppers.

u/stratosss · 2 pointsr/StonerProTips

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.

u/Ness4114 · 2 pointsr/AskReddit

Yes, being female does matter. Tits increase your chances of being hired. Depending on what state you live in, bartending school may or may not be a waste of money. I know New York does tend to prefer bartenders with some kind of training.

Other than that, just do the following: Grab a book and learn some drinks, get your hands on a speed pourer, and practice how to pour, plus find your count.

Also, learn how to pour beer.

If you can do these things, you have the basic skill sets to be hired as a bartender.

Now, promptly forget all of this because if you get a job at a good bar you'll be way too busy to properly pour beer or drinks.

u/nerdybirdie · 2 pointsr/Wishlist

This is so nice! You're right about the red wine. I'm also a red wine lover.

Here are some ideas:

  • A wine decanter. Example.

  • A wine aerator. Example.

  • Wine pourer/stopper. Example.

    It's tough to cater to a baker because you don't know what they already own. Some things I adore in my drawer for baking is my immersion blender (these don't have to be super expensive to be high quality), silicone baking mat, stone baking sheet, and if he's a coffee drinker you could do an Aeropress.

    I'm sure this isn't true, but you suck at shopping Acisnot.

    Good luck :)
u/DrippingGift · 2 pointsr/recipes

Wine tends to oxidize quickly once it's opened. Wines have a large and complex number of aroma and flavor compounds in them which are fairly unstable and will react with oxygen in air to form less wonderful compounds, kinda like cast iron turns to rust, but more quickly. White wine will turn brown (or darken) and will start to taste a bit like vinegar or sherry. Whenever I open a bottle, I either drink it all (my personal favorite, heehee), or suck most of the air out with a winesaver and keep it in the fridge. It will still go bad (oxidize) within a few days, but if you leave the air in the bottle and don't refrigerate it, it won't be drinkable for more than a day.

u/glanmiregirl · 2 pointsr/Random_Acts_Of_Amazon

Pandora's Mystery Summer Box of Goodies

Interests - reading, photography, wine, animals, cottaging

Perfect Summer Day - floating down the lake in a pontoon boat, glass of wine, sunglasses, sunny and HOT!

This would make me laugh everytime I put it in the wine bottle, thus adding to my enjoyment of the day wine stopper

u/bugdog · 2 pointsr/pics
u/passing_gas · 2 pointsr/Cruise
u/CigarInMyAnus · 2 pointsr/Scotch

Peat is weird, it is the one thing that I have really seen people have completely different notes. Too me this is pipe/cigar smoke - to you medicinal. Though, I think we are close on the nose and on the finish. But our palates are far from in sync on this.

>I do think this bottle really lost the citrus notes since I opened it

To me, peated scotches change the most when opened. While sherry bombs tend to open up, peat fades and loses character. I just ordered some Argon to help with my open peated bottles. I am hoping it will help out.

u/Ehloanna · 2 pointsr/beer

For 22oz bottles with cork and cage I've found that rubber wine stoppers work great. I've had a few nights where I have a glass and get tired, so I save it for the next day or two. Would not recommend using it for more than 2 days. Would recommend finishing it within 24hrs.

u/rideandrock · 2 pointsr/mead

I use this bad boy. Works really well. Big enough opening to make cleaning pretty easy. And uses a standard bung.

u/baxtersmalls · 2 pointsr/winemaking

Lol, my "setup" is about as unimpressive as it gets. I just top off my carboys and bottles with a small spray can of overpriced argon.

u/fencer04 · 2 pointsr/Homebrewing

This would probably do the trick. I use the #10 one with my fermonster.

u/Kahluabomb · 1 pointr/wine

If you drink half the bottle in a sitting, only decant what you're going to drink that night.

As far as stoppers -

u/Vocal_Ham · 1 pointr/mead

I was looking at this myself for an setup:

That pretty expensive compared to what you are seeing at LHBS'?

EDIT: NVM, actually took a minute to call a LHBS near me and yep, a lot cheaper. Can get 1g glass carboy's for like $6.....

u/Skynada · 1 pointr/cocktails

I got one of these

u/Gallysci · 1 pointr/mead

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

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.

u/CrimsonSmear · 1 pointr/changemyview
  1. You can buy one of these to preserve the carbonation in the bottle, thus increasing it's shelf life.

  2. Metal transfers heat faster than other materials. Cans cool down faster, but they also warm up faster. A chilled glass is probably the best way to serve a carbonated beverage.

  3. Insulated coffee cups keep hot things hot and cold things cold. If you invest in an insulated coffee cup, like this one you can make your beverages portable, although the container isn't disposable, which can cause issues.

  4. According to this page, you can purchase 24 cans of Pepsi at 7.25 cents per ounce and a two liter at 2.2 cents per ounce. This means that if you drank a third of the two-liter and then threw the rest of it away, you would still save money over an identical volume from cans.

  5. Environmental impact. While the materials used for both cans and two-liters are recyclable, the volume of material used to contain a two-liter (plastic) is less than the volume of material used to contain cans (cardboard, aluminum).
u/mypasswordishotdog · 1 pointr/Random_Acts_Of_Amazon

I really want this because it would be PERFECT when we are going to fancy dinners with my SOs parents.

Plus, he's so dang cute!

Butts are super funny!

u/devanjames · 1 pointr/Homebrewing
u/Vagfilla · 1 pointr/CrappyDesign

You can even get it on amazon.

u/Valmond · 1 pointr/AskReddit

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

u/monstersaur · 1 pointr/cutdowndrinking

they also sell these corkpump things that allow you to pump the air out of the bottle while re-sealing it.

u/catbots · 1 pointr/Random_Acts_Of_Amazon

I love wine. I have a glass every once in a while and it calms me down. My favorite thing to do it sit on my porch with a glass of wine and read.
But, wine isn't just for relaxing! It's my favorite party beverage as well because I get drunk, but not stupid drunk. And I have literally zero hangover in the morning. Wine is truly the drink of the Gods.

These would help me wine drink without worrying about breaking glasses or spilling.

u/PandasRLove · 1 pointr/Random_Acts_Of_Amazon

This for those nights you shouldn't drink the whole bottle :D

Grapes are delicious!

This week, I started my new flower garden :D it made me happy and I am excited to watch my seeds grow :D

u/IceKing1000 · 1 pointr/Random_Acts_Of_Amazon

I ve always wanted to have liquor spouts for get togethers!
One thing that made me happy was that I finally asked out the girl I've liked for a few months!
She still hasn't answered me, but I think that's heading in the right directon.

u/ryanjevans · 1 pointr/Homebrewing

The hand pumps for wine bottles are actually pretty good for degassing, something like

Interesting that you got such a strong sulfur smell while still using nutrient, I wonder what made the yeast unhappy.

u/Homerpaintbucket · 1 pointr/NoStupidQuestions

your plan might work reasonably well if you got one of these but you'd probably be better off just getting some canned beer.

u/Unseenmonument · 1 pointr/Cruise

Ok, here's what I did... and I recommend doing this right before you leave (the night before should be fine), because if you hold onto it a few days the alcohol will evaporate a noticeable amount.

Note: We were allowed two wine bottles (750ml each) per stateroom but... Fuck wine, Everclear is better.

Step 1: Buy a bottle of Woodbridge brand wine (dark wine bottles work best, i think) -

The top should look like the bottle in the picture, no foil covering or anything.

Step 2: Acquire one of these -*Version*=1&*entries*=0

Step 3: Acquire Krazy Glue

Step 4: Acquire bottle of Everclear, or equivalent. (unopened is best, so the volume matches)

Step 5: Remove the small "seal" at the top of the Woodbridge cork. It's easy as pie, I used a safety pin.

Step 6: Use air pump to remove cork. (The air pump is used because it has a needle that goes straight down)

Do not remove cork unless you're ready to refill the bottle. If you remove the cork and let it sit outside the bottle for a few days it will expand slightly and become VERY difficult to put back in the bottle. Learn from my mistakes.

Step 7: Empty wine into another container.

Step 8: Carefully pour Everclear (or equivalent) into wine bottle. If it's anything like here in Georgia, they'll be the same volume (750ml).

Step 9: Push/hammer the cork back into the wine bottle. A dime works just right to help nudge it those few extra millimeters past the top of the cork (place dime on cork and use something thin and sturdy, like a nail, to transfer the force of the hammer to the dime).

(Also make sure the cork is facing in the same direction as it originally was. Again, learn from my mistakes!)

Step 10: Use Krazy glue to attach the "seal" back onto the top of the cork.

Step 11: Keep bottles upright as long as possible, as the alcohol will eat away at the cork material and it'll be floating around in the bottle... Thrice now, please learn from my mistakes!

Step 11: CONGRATULATIONS!! Your bottle should appear the same as it originally did on the shelf!

Side note: I packed a regular corkscrew so nobody got any funny ideas while going through security.

Even though the cork was facing the wrong direction, the alcohol had evaporated slightly (different levels in the two wine bottles I had), and there were bits of cork floating around in the bottle... We still made it through without a hitch.

u/ungrlgnius · 1 pointr/90daysgoal

I'm so excited! I printed off tasting guides for everyone, and packed some pour spouts so we don't waste anything.

u/gemskate613 · 1 pointr/Random_Acts_Of_Amazon

Mischief Managed.

I would need this because stale wine is the worst wine.

I would need this to keep a tidy room since I would bring my kitty, and brooms are used to clean.

I would need this to keep my head warm and dry.

I would need this because it talks about magic and witches and vampires and would be useful.

I would need this because trunks store things and I would need to store my kitty food.

And my cat totally needs this to fit in at wizard school, he has to show other cats whose boss.

Ok I hope I did this right..

u/FAHQRudy · 1 pointr/Scotch

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.

u/MrPinball · 1 pointr/AskReddit

I bet this would work on a two liter:

or rig it up to one of these for a can:

u/SharkUW · 1 pointr/askscience

This would be an easy experiment for you to do. In short as others have said, no. However if you squeeze it to increase the pressure and reduce volume of air and have it stay in that state, then yes. Squeezing and capping a 2L of soda will get you some flat soda incredibly fast though, faster the emptier it is.

Products exist to solve the slow soda drinker's frugality dilema.

u/remembher · 1 pointr/AskReddit
u/djg1224 · 1 pointr/Homebrewing

I was gifted an Ink Bird ITC-308. It comes with a temperature probe.

Wanted to get a couple of these two spout carboy caps so I can easily swap out the prob to different carboys as they cycle through without haveing to swap out the entire cap as you would have to with these caps.

I can't find the thermowell tube on amazon. My LBS only had one of the stopper thermowells. Anyone have suggestions on where I can pick up two thermowells with fair shipping prices? I will be using mostly 5 Gallon Carboys but due also have a 3 Gallon Carboy I hope to use.

u/thebananastandard · 1 pointr/Ultralight

I got these from Amazon. 8 oz is the smallest I could find though.

Edit: fixed link

Cocktail Caddy Cruise Liquor Bag Kit For Alcohol - Concealable and Reusable Heavy Duty Flasks (2 x 32 Oz, 2 x 16 Oz, 2 x 8 Oz)

u/Chef0053 · 1 pointr/recipes

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]

for red wines these work wonderfully I have these
[red wine]

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]

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!

u/ReMaxxUT · 1 pointr/DIY_eJuice

Not so cheap as last year however; the price of argon must've gone up.
This is the one I've been using.

u/red_nick · 1 pointr/cocktails

I got myself a vacuum pump: in addition to keeping it in the fridge. Unless you drink lots of vermouth you never use it fast enough otherwise (especially dry)

u/Ronnie_Soak · 1 pointr/mead

Apparently it is a Big Mouth Bubbler
Make sure to get the ported variety.

u/Colobrew19 · 1 pointr/Homebrewing

That particular probe looks like it has some nooks and crannies that would be a perfect place for bacteria to hang out. (i.e. The connection point of the wire and metal tip) If you insist on submerging the probe you should check out this stopper/thermowell combo. I’m going to assume that the vessel you’re fermenting in has a wide mouth opening, however the thermowell in the link is removeable and could be adapted to your set up with a little creativity.

u/BlushingTorgo · 1 pointr/cocktails

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.

u/chrisimplicity · 1 pointr/Homebrewing

Keep in mind that ambient temp can be much different than your beer. A relatively cheap and easy solution if you have the room: a $50 deep freezer from Craigslist (I was amazed at how many I found) plugged it into this , then use this on your carboy.

Drop in your carboy and you’re good to go.

Edit: Woops. I missed the “no room” part. Good luck

u/dinosaur_apocalypse · 1 pointr/mead

In case those links don’t work

Home Brew Ohio Glass Wine Fermenter Includes Rubber Stopper and Airlock, 1 gallon Capacity

Home Brew Ohio Hydrometer, Triple Scale

u/Guygan · 1 pointr/whatisthisthing

Specifically, this

u/imfm · 1 pointr/funny

Amazon has it. A friend of mine bought me Happy Man. "He's always glad to see you!"

u/[deleted] · 1 pointr/Random_Acts_Of_Amazon
u/circuitGal · 1 pointr/Random_Acts_Of_Amazon

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

u/bunnysoup · 1 pointr/Random_Acts_Of_Amazon

It is my undying dedication to the sweet nectar of the gods that I am entering this contest seeing as I am painfully hungover at this time.

Town Drunk


u/HooDooOperator · 1 pointr/Cooking

you buy something like this

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.

u/koalaburr · 1 pointr/blursedimages

This exists!

u/Panlytic · 1 pointr/mead

No, you need a way to create/add an airlock. Something like this is great it your going for a gallon sized batch

u/carltone553 · 1 pointr/beer

I've used this successfully.

u/Petaline · 1 pointr/tipofmytongue

The image won't load for me, but amazon has some things like that: for example. I bought something in a CVS once that went over the top of a can of soda and kept it fresh allegedly, but it didn't work for me. I didn't try one like this though, might work better.

u/TheRealFender · 1 pointr/Homebrewing

If they've already carb'd up, maybe you could open a couple, let them go flat and re-bottle with some priming sugar? Or just transfer and use something like this to pump it back up. Oxidation shouldn't be an issue if you are planning on drinking them within a day or two.

If they haven't carb'd up you could just transfer.

u/hasting316 · 1 pointr/LifeProTips

They sell bottle caps with pumps on them so you can re-pressurize the bottle after you pour some out. That's the best way to preserve your fizz.

u/DrEnter · 1 pointr/videos

This needs to be higher. I have one of these and it rarely works as well as a good corkscrew. What it is good at is removing a cork that a corkscrew has torn the middle/top out of, but is still mostly intact. Frankly, in that case, I'm still more likely to try this little gem before I fall back to the "Ah-So".

u/wkndgolfer · 1 pointr/Scotch

olive oil bottle for the kitchen, just add [one of these] (

u/DminorFmajor · 1 pointr/turning

Sorry I'm a terrible person. I posted this and forgot all about it. They can be found here:

u/Soranic · 1 pointr/mead

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.

u/com33 · 1 pointr/cocktails

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

u/hacelepues · 1 pointr/Random_Acts_Of_Amazon

Wine stoppers!

When I am thirsty I love to drink ice water or cranberry juice with gingerale. I will never drink clamato when I am thirsty. Seriously. Ew!

u/jbmach3 · 1 pointr/Random_Acts_Of_Amazon

I love to host parties so this 6 pack of drink pourers would help out a lot and make my bar look so much more legit!

When I am thirsty I love to drink water. I will never drink coffee when I am thirsty.

u/JimBulloosheet · 1 pointr/Homebrewing

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.

u/breezy727 · 1 pointr/Random_Acts_Of_Amazon

I had a bean and cheese burrito from home, hooray for thrifty!

Wine stoppers for when I get home from work would be cool. Right now I just shove the cork it came with back in and then i get little cork bits in my wine.

Lunch money :)

u/dragonflyjen · 1 pointr/Random_Acts_Of_Amazon

ooh fun! Whoever wins this will definitely be Looking Good!!

I think this bottle stopper looks hilariously fun!

u/mexus37 · 1 pointr/funny

You should have used 2-liter bottles and this.

u/InfernalWedgie · 1 pointr/AskWomen

You can save an opened bottle of champagne for up to 3 days if you use a locking bottle stopper.

Do not recork. The gas will escape and the thing will blow out.

u/LiesandBalderdash · 1 pointr/Random_Acts_Of_Amazon

Wine Saver!
Have a good sleep :)

u/jimbonics · 1 pointr/Austin

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

u/FreelanceSocialist · 1 pointr/Scotch

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.

u/FrankenstinksMonster · 1 pointr/Homebrewing

They make bungs with thermowells you can put the probe into, like this

u/sxeQ · 1 pointr/Homebrewing

This may not be applicable to you, but I was considering one of these and went for a big mouth bubbler instead. I realized the only thing I really wanted the Brewbucket for, aside from "ooh shiny stainless", was a port to drain from instead of messing with autosiphons. The bubbler isn't as pretty, but it fit my needs.

u/beckyruxpin · 1 pointr/beer

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

u/katier127 · 1 pointr/Random_Acts_Of_Amazon

I LOVE [these ones] ( I don't use them for weeks because I never have a bottle that lasts that long but I love that they are also pourers.

u/reketch · 1 pointr/Random_Acts_Of_Amazon

Really, on a Monday?
Have a good bday!! Big plans for the big day?

u/scott713 · 1 pointr/Whiskyporn

I use these when I am not being lazy, otherwise just free pour. You can find them at Total Wines or other retailers in a three pack.

u/smurfe · 0 pointsr/beer

I use a Vaccu-Vin to reseal my bottles. Works great. Of course, this doesn't help you tonight.

u/BadTownBrigade · 0 pointsr/pics

Also her "husband" does not want a fucking ring for his anniversary present. Go on amazon and look at all the cool fucking electronics on there, this dude is gonna be fucking bummed. Like, even this fucking thing is a way better gift.

u/Ghost_Goggles · 0 pointsr/cocktails

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

u/badschemeprize · -1 pointsr/beer

I use and would recommend these.