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Post by rodwha on Feb 20, 2016 14:06:41 GMT -8
I'm curious if anyone has used these as I'm a bit skeptical that the wine will still be good after 3 days or more.
I'm also curious how hard they are to clean.
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Post by High Sierra Fan on Feb 20, 2016 14:12:25 GMT -8
With a bladder there'd be no oxygen exposure so absent an exposure to high temperature it would be fine. The stuff is aged for years after all.
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Post by rodwha on Feb 20, 2016 14:32:21 GMT -8
Does not the act of pouring it aerate it a bit?
I brew beer and have seen how what I thought was minimal aeration ruined it after a few weeks. We also have a device that sucks the air from a bottle of opened wine but it still doesn't last long.
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Post by High Sierra Fan on Feb 20, 2016 15:11:01 GMT -8
Pour slowly and carefully. Try it in your fridge and see?
"A few weeks"? Rather different than three days or so and beer isn't aged for years in any case: wine is with an exception or two. Beaujolais for one.
Practice pouring a dish soap solution: when you acheive a smooth pour with no foam then try the wine. I can transfer dilutions of Tritin X-100, a common research detergent for sample solubilization, or Sodium
Dodecyl Sulfate, another, and have no foam at the end. Without such turbulence the little bit of surface transfer of atmospheric O2 into the wine would be minimal.
Overheating is what will accelerate the chemical changes that will shift the wine. That's why it's stored in temperature controlled spaces.
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Post by rodwha on Feb 20, 2016 15:17:45 GMT -8
Typically we are out just for the weekend, but have been out for 5 days. We are hoping to find a month off to do a nice hike
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Post by High Sierra Fan on Feb 20, 2016 15:22:07 GMT -8
Plan B? Get wine that is already in a bladder. Hook a tubing up to the spigot and run it into your bladder and fill from the bottom. Once the nozzle is covered the solution simply expands your bladder with even less atmosphere exposure. For transferring ten or twenty liters of detergent reagent that's what we do.
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Post by rodwha on Feb 20, 2016 15:25:05 GMT -8
Testing it out to see is a good idea.
I've been meaning to try making meads and wines too, and figured I'd use 1 liter plastic bottles I bought for beer, but the idea of reusable sounds better to me.
Actually there are several beers that often are aged, especially barleywines which are aged no less than a year and better after several. Russian imperial stouts being another commonly aged beer. Usually darker beers that are above 9% ABV. British brewers, before sparging was learned, would brew various strength beers using the same grains. The first would be quite strong and hoppy and was known as a keeping beer. It was generally cellared for 2 years or so. The next strength beer was called an October beer as it was harvest season and was also fairly strong (over 6%) and was also aged around 2 years. It was likely what became the British IPA.
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Post by rodwha on Feb 20, 2016 15:27:31 GMT -8
Recently we learned that someone has been canning wine just for such things. We looked at the liquor store and found wines in small 500ml cartons somewhat like a juice box. We bought a couple of the Merlot to try and figured it was OK. I'm more of a Shiraz or Chianti guy and would much prefer that any day.
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Post by High Sierra Fan on Feb 20, 2016 15:33:23 GMT -8
For your wines of choice I'd be optimistic about a smooth pour into a bladder with all residual air being bled from it when you seal it. By a smooth pour I'm thinking a pour where there's no "burbling" the liquid smoothly flows out the lower side of the bottle opening while air slowly goes in, no bubbling and mixing exposing more wine surface to potentially absorb O2 in the air. That wine has been transferred successfully a number of times during its production. One more isn't an issue.
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Post by rodwha on Feb 20, 2016 15:39:23 GMT -8
I think I'm just going to have to buy 2 and test them out!
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jazzmom
Trail Wise!
a.k.a. TigerFan
Posts: 3,064 
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Post by jazzmom on Feb 20, 2016 16:13:17 GMT -8
I highly recommend these "Rum Runner flasks". I've been using them forever. They're cheap, customer service is great, they never leak, rip, seams are solid. (I'm reading a lot of reviews of leaks and failures for the Platypus ones.) The 32oz ones weigh 0.8 oz on my scale. Bottoms are pleated, so they stand up.
www.rumrunnerflasks.com/flasks.aspx |
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Post by rodwha on Feb 20, 2016 19:16:34 GMT -8
I, too, noticed plenty of bad reviews. I also read one in which customer service was non existent.
Thanks for the link! I'll check those out.
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daveg
Trail Wise!
Michigan
Posts: 565 
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Post by daveg on Feb 21, 2016 18:28:09 GMT -8
I highly recommend these "Rum Runner flasks". I've been using them forever. They're cheap, customer service is great, they never leak, rip, seams are solid. (I'm reading a lot of reviews of leaks and failures for the Platypus ones.) The 32oz ones weigh 0.8 oz on my scale. Bottoms are pleated, so they stand up.
www.rumrunnerflasks.com/flasks.aspx
Those Rum Runner flasks sound like a good deal. Have you used them with carbonated beverages (like Coke)?
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rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,688
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Post by rebeccad on Feb 22, 2016 20:41:20 GMT -8
And don't forget...the longer you are on the trail, the better the wine will taste, no matter how bad it is.
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tomas
Trail Wise!
Posts: 1,906
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Post by tomas on Feb 23, 2016 10:14:29 GMT -8
We are hoping to find a month off to do a nice hike Are those 30 days with a resupply or entirely self sufficient? If the former then you can easily stick the small, plastic bottles into the cache. On the other hand, a self supported trek of 30 days is going to carry at least 30 pounds of food per person and tossing in heavy liquids would be making it even tougher. |
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