Synthetic corks for corking?

[elsmooth]

Forgive this question, as I'm sure it's redundant (I've searched for an answer using the search function, to no avail).

For those of you who swear by corking, have you tried the process using a synthetic cork? I just opened an inexpensive bottle of wine, and while looking at the 100% synthetic cork (there isn't anything natural about this one), I wondered aloud to myself about its potential to be used for something other than landfill fodder.

Insight, as always, is most appreciated.

 

[Boba Fett]

Synthetic cork? Of all the things that can be artificially selected for and renewed naturally, you would imagine cork is one thing they wouldn't need to make synthetically.

Anyways, I would imagine it would not have the same effect. Though I myself am not a corker, I believe that the synthetic cork would not be spot on as far as texture or softness goes. A more experienced shaver may know more, but I still think the synthetic stuff would make a difference.

 

[HoratioCaine]

Synthetic cork? Of all the things that can be artificially selected for and renewed naturally, you would imagine cork is one thing they wouldn't need to make synthetically.

A certain percentage of natural corks contain a microbe that reacts with wine, turning it bad. Synthetic corks are one solution to this problem, although I personally think they stink. I like a real cork as much as the next guy, but if we need to find alternatives, I think a twist-off cap is a much better option. Some very fine wineries have started using them, despite the market research that says a number of consumers still want something "cork-like" to remove from a bottle. But anyway...

As for the actual point of this thread, I'm in the same zone as our good friend Boba here. I don't cork my blades, but the whole reason corks were selected as the dulling agent of choice is for their texture and physical properties. The only things actual and synthetic corks share in common are their shapes and being used to seal wine bottles. A synthetic cork does not have the same texture as a real cork, and I don't imagine it would work as well for taking the edge off a blade. But you know, you could try it yourself and let us know.

 

[D'Brie]

I have used both natural and synthetic, find both work equally as well. Of course YMMV. Try it out.

 

[Fnord5]

There is actually a cork shortage.
It takes a really long time for the cork tree to mature, and only has a few years(for a tree) of quality cork production.

Synthetics are my favorite option for cork use reduction, screw-tops still just scream Night Train/Thunderbird at me.

 

[unmodern]

Actually I bet the synthetics would be just as good, or better. So far I am using propylene, the hard styrofoam-like packing material, and my first shaves have been great.

 

[HoratioCaine]

Synthetics are my favorite option for cork use reduction, screw-tops still just scream Night Train/Thunderbird at me.

There are some very fine wineries producing outstanding, expensive, limited-production wines that now use screw tops. Honestly, I've only ever seen synthetic corks in fairly low-end wines. I also find them harder to remove from the bottle, which is one of the main reasons I don't like them. But you're certainly not alone in your feelings.

Good to know about synthetic corks working well on blades. I obviously wouldn't have guessed that, but that's what I get for chiming in on something I have no experience with. I knew there was a reason why I don't do that.

 

[mblakele]

I'm with HoratioCaine on this: screwcaps are better than synthetics. Synthetics are bad at handling temperature and pressure changes, which can cause them to pop right out of the bottle. They can also leak, ruining the wine. I've also had bad experiences with some types of synthetics and nicer models of corkscrew. The synthetic seemed to strip the teflon right off of the corkscrew's worm. Screwcaps have never given me any trouble.

On the other hand, I wouldn't cork a blade with a screwcap.

Synthetics are my favorite option for cork use reduction, screw-tops still just scream Night Train/Thunderbird at me.

 

[Fnord5]

Oh, I know there are some higher end wines with screwtops, and I know they work better than even cork.

I just like pulling a "cork" out of a bottle.

 

[danjared]

I've often wondered about that. I've seen a cork tree (Arnold Arboretum in Boston) and it seems that the trees need to be quite large for harvesting. Besides that, removing the cork material (the bark of the tree) is probably difficult to do without killing the tree. (The bark of a tree is crucial to its vascular system.)

As far as the original question, I wonder if it's possible to treat the cork in a way that preserves it without affect the liquid it's stopping.

There is actually a cork shortage.
It takes a really long time for the cork tree to mature, and only has a few years(for a tree) of quality cork production.

Synthetics are my favorite option for cork use reduction, screw-tops still just scream Night Train/Thunderbird at me.

 

[HoratioCaine]

I've also had bad experiences with some types of synthetics and nicer models of corkscrew. The synthetic seemed to strip the teflon right off of the corkscrew's worm.

Ditto. I actually ended up breaking a lever-type corkscrew trying to extract a synthetic cork. Granted, that probably says just as much about the quality of that corkscrew as it does the cork, but even so.

 

[lamina]

Guys...I don't want to be partial, but at this stage of development, nothing can be found as good as natural cork: physical properties, regularity over time on bottles, adaption to external conditions...you name it.

Even research for new materials are always trying to replicate cork properties and behavior of it.

The Quercus tree species are a protected tree here and only an issued Govt. authorization can permit to be cut on exceptional circumstances (or severe restrictions)

Save Miguel on google!?

 

[drewmac]

Ditto. I actually ended up breaking a lever-type corkscrew trying to extract a synthetic cork. Granted, that probably says just as much about the quality of that corkscrew as it does the cork, but even so.

I always have a bugger of a time trying to get synthetic corks out of bottles. They seem to be glued in, and then, all of a sudden my arm's flying one direction, and the bottle's going the other.

In response to the question, I would have guessed that a synthetic is too hard to de-burr a blade and not dull it.

 

[Mink]

I've seen posts where people have used styrene (the hard foam often used for packaging around electronics) successfully. I agree with the artificial corks probably being too hard - and really dulling the blade.

 

[ouch]

The only cork that any self respecting corker would use comes from a bottle of 1961 Ch. Petrus. I can sell you a bottle, and even dispose of the contents to save on those nasty shipping fees.

 

[crocto]

this is why i drink beer.

 

[brg]

Besides that, removing the cork material (the bark of the tree) is probably difficult to do without killing the tree. (The bark of a tree is crucial to its vascular system.)

Actually, as you can see in this article, the harvesting of cork does not harm the tree and a new layer of cork regrows. It is a renewable resource, which makes it much better for the environment than any synthetic alternative.

http://en.wikipedia.org/wiki/Cork_Oak