I'd like to suggest that you re-consider, and opt for draining the
bottle. I've made wine for years, and unless you know the yeast culture
has been thoroughly killed, it could still be active, subtly producing
minute amounts of alcohol, and with it, CO2 gas. This gas build-up is
the cause of popped corks and burst bottles in home-made wine. It could
take years, but if there is any active yeast and residual sugars in the
wine, the very least you'll get eventually is a popped cork. Even if
stored on the bottom shelf and contained against leakage, a popped cork
(with attendant leakage) or a burst bottle will damage or destroy the
label and bottle you'd like to preserve. If you have no interest in
preserving the wine, why do it at possible risk to what you do want to
preserve?
Commercially produced wine might be another story--but with home-made
stuff, produced under unknown conditions and unknown quality control,
the risk is too great.
If you'd like the bottle to retain a "finished" look with cork and cap,
I'm sure your nearest home brewing supply shop would be able to help you
out with re-corking the emptied bottle and providing a new shrink cap.
Cheers (my usual closer, no pun intended)
------------------------------------------------------------
Tim McShane, Assistant--Cultural History
Esplanade Museum
401 First Street SE
Medicine Hat, AB T1A 8W2
Tel: (403) 502-8587
[log in to unmask]
>>> Marielle Fortier <[log in to unmask]> 1/12/2007 4:32 AM >>>
I really like Rule #1...everybody who sees the wine in the collection
all
want me to open if for them. One of our contractors pulled out a
corkscrew!
lol
Thanks for all of the responses. I think we have decided that for now
we
will store the bottles alone, on a bottom shelf, contained in case of
spills
and cleary marked. I have a good feeling that if I have yet to knock
over
the Czec cut glass vase that the wine bottles will do just fine!!!
LOL
**********************
Marielle Fortier
Museum Registrar
Norwich University Museum
Northfield, Vermont
**********************
>From: Pamela Silvestri <[log in to unmask]>
>Reply-To: Museum discussion list <[log in to unmask]>
>To: [log in to unmask]
>Subject: Re: Wine bottle storage
>Date: Fri, 12 Jan 2007 05:41:43 EST
>
>
>
>In a message dated 1/12/2007 1:30:09 A.M. Eastern Standard Time,
>[log in to unmask] writes:
>
>
>Perhaps we could convince David Lewis to try a sample?
>
>--------
>
>Oh - shessh -- I make one comment about overindulgence, and now all
of a
>sudden I get nominated "official taste-tester" . . . hehehe.
>
>While I'm not a huge object-weniee, I do seem to remember learning in
my
>materials and collections handling class that Rule #1 was, "don't eat
the
>artifacts" (Yes-siree, those two years spent getting my master's
from
>Cooperstown
>Graduate Program really paid off. LOL)
>
>
>Besides, . . . . Passing the bottle to my left . . . . I think Dave
(a
>professional conservator) is FAR more qualified to assess the "age"
and
>"condition" of the objects than I am.
>
>
>
>
>
>lol I agree with Rule #1, if course. The only time I came close to
breaking
>this rule..years ago (at another museum) we were identifying,
cataloguing,
>creating condition reports and re-housing artifacts of a collection
from
>the
>Yucatan Peninsula. These were objects that had been collected during
the
>1920's-30's as part of a field study. A student employee informed me
that
>she was
>going to leave a botanical sample in it's original container (glass
>jar/metal
>lid) because she couldn't remove the rusted cover.
>
>I was about to tell her to that would be fine for the time being -to
just
>note this but I decided to examine the jar first. It had a label on it
>which
>basically read, "there is no name for this plant, but Mayan woman use
this
>to
>lose weight". At which time I made a futile attempt to open this
jar.
>
>Other than that - well the other day I was setting up mouse traps in
the
>museum and licking peanutbutter from my fingers as I was going along.
>Normally,
>I wouldn't do this but I hadn't eaten all day! This too doesn't
exactly
>count
>as breaking Rule #1!
>
>Pam
>
>
>
>Pamela Silvestri, Volunteer Assistant Museum Director
>Northeast States Civilian Conservation Corps Museum
>Shenipsit State Forest Headquarters
>166 Chestnut Hill Road
>Stafford Springs, Connecticut 06076
>Telephone: (860) 684-3430
>e-mail: [log in to unmask] or
>[log in to unmask]
>
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