Beer, Wine & Spirits Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top Some of my favorite beers come in 22+oz bottles. Typically these are heavier beers and sometimes, I simply cannot finish the entire bottle in one sitting (maybe I had too much to eat previously. Because they are nice beers, I want to enjoy them to their fullest extent, and so I will save the remainder for another night. How can I prevent these beers from losing any (at least a bare minimum) of their quality once they've been opened? And, does this being opened for a duration -- typically 1 to 2 days -- have a noticeable effect on their quality? The short answer is that the beer will not last long after opening, and in most cases you are best off resealing the bottle with an airtight cap/stopper that can withstand mild pressure. Two things you want to prevent in this situation are: oxidation of the beer, which will change the taste of a beer.

For non-carbonated drinks such as wine, a common method to combat oxidation in an opened bottle is to remove the air from the bottle using a vacuum pump. This is a bad idea for carbonated drinks, since the lower pressure will force carbon dioxide to out of solution causing it to go flat. One alternative would be to replace the air with an inert gas (perhaps with a product like Private Preserve). To minimise loss of carbonation, you really only need to reseal the bottle so it is airtight: carbon dioxide will stop coming out of solution once the pressure builds. The smaller the air gap in the bottle the faster the pressure will build, so if it is a large bottle with only a small amount of beer left it might make sense to transfer it to a smaller bottle first. I typically drink all of the beer in a sitting, or share it with someone. However, if you need to save it, a good cork will work. Pour the beer you want in a glass, cork it and return it to whatever cooling method you used before.

If you have a sparkling water maker, you could theoretically use it to force-carbonate a flat beer. You should make sure to keep it cold and sealed however, as exposure to oxygen or sunlight will rapidly degrade the flavor. I'll drink the whole bottle after opening a beer bottle. This reminds me of a quote from Frank Herbert's Dune (the original quote was about water though). "Drink all your beer," Paul said. best dallas wine stores"Axiom: the best place to conserve beer is in your body. best boxed red wine 2013It keeps your energy up. cases of wine for sale uk I put a teaspoon or a fork in the bottle.wine gift bag cheap

Empirically it works, but I don't know exactly what physics laws are involved. This method will allow you to keep carbonation longer. We're looking for long answers that provide some explanation and context. Don't just give a one-line answer; explain why your answer is right, ideally with citations. Answers that don't include explanations may be removed. I buy growlers and as soon as I open one I will pour what I am not going to drink into containers I can top off. can you buy vegan wineIt easily keeps for 2-3 days in the fridge. best cooking wine to drinkEven at 7 days it is just a bit flat. A bigger air gap lets more CO2 escape. I will drink directly out of the canteen to not lose more CO2 on a second pour. And pour carefully the first time. It may be me but I think a pouring into a chilled canteen has less head.

For small you can use kids canteens - this is 12 oz and you can get a regular lid Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service. Not the answer you're looking for? Browse other questions tagged storage or ask your own question.There comes a point in every whisky lover’s journey when he or she surveys the box/cabinet/shelf/underwear drawer in which his or her whisky collection is stored and wonders how long all those open bottles are going to keep. Anyone who enjoys wine at home has also faced this conundrum: Do I finish the bottle or save the last fifth for tomorrow? Will it still be any good? You can relax, whisky lovers, because the wine people have it WAY worse. Not only do open bottles of wine deteriorate faster than potato salad at a summer barbeque, wine collectors also have to fret and worry and wring their hands over the sealed ones, because wine continues to age in the bottle.

That means every bottle of wine has an implied “drink by” date. For some of the better (read: expensive) reds, this date can be well over a hundred years. For your average $15-$30 bottle, though, you’re probably looking at between three and ten years of life, depending on the varietal/blend. After this date (which is always a matter of guesswork or research) the wine starts to go downhill, losing its character and ‘punch’ – eventually becoming either vinegar (if bacteria-laden air has leaked into a deteriorated cork) or the liquid equivalent of those twenty-something year-old spice containers in your folks’ kitchen cabinets. Whisky doesn’t do this. A properly sealed and stored bottle of whisky (even $15 swill) will taste the same in two-hundred years as it does today. Whisky’s high alcohol content serves to preserve it indefinitely, and freezes all of its esters, congeners and volatile alcohols in suspended animation. While the whisky itself might last forever, the whisky market’s fickle nature and cyclical waning and waxing mean that its value won’t necessarily continue to increase.

You can certainly put away whisky now for drinking at an undefined future time, but don’t expect your collection to put your grandchildren through college. True whisky collecting requires a lot of research and a good sense of what modern releases will be rare and sought-after in the future. Just like collecting coins, stamps, and signed celebrity chef cookbooks – in fifty years there will be some valuable collections, and a lot of worthless ones. How to Store Sealed Bottles A sealed bottle of whisky has two enemies: light and temperature. Light and wide temperature fluctuations both serve to catalyze chemical reactions in volatile compounds and will eventually degrade those tasty esters and congeners in your whisky. An improperly-stored bottle of whisky will still be 40% ABV (or whatever it started at) after a decade or two, but it will taste like you spent $15 on it. Store your Stitzel-Weller bourbon, 2008 Buffalo Trace Antique Collection, and Glenfiddich Snow Phoenix away from light (especially direct sunlight) and somewhere the temperature doesn’t fluctuate (the South Pole works!).

A basement, wine cellar, or root cellar is best for this, but any box, cabinet, or closet inside your air-conditioned home will be fine. I’d avoid the attic unless it’s insulated or finished. Non-air-conditioned storage units are also prone to large fluctuations in temperature – I’d avoid those too. Unlike wine, whisky won’t be affected by constant freezing temperatures, vibrations, or the occasional round of show-and-tell for your jealous friends. How to Store Opened Bottles An opened bottle of whisky (stored away from light) with more than two-thirds of its contents remaining can be expected to remain unchanged for about one year. After that, oxygen begins to work its destructive magic and effectively rusts your whisky. Okay, it’s not rust, but it’s the same basic principal: oxygen readily binds with lots of chemical compounds – a process called oxidation – turning them into other compounds. Add oxygen to copper and you get copper oxide, that green crusty stuff on old pennies.

Add oxygen to iron, and you get iron oxide (rust), which is red-brown and crumbly. Add oxygen to whisky and you get whisky oxide… just kidding. You get lots of compounds that don’t taste like they used to. The more contact the air has with the whisky, the more oxidation occurs. This means the more air (or headspace) in your bottle, the more oxidation happens. Luckily, the process is slow, so an inch of headspace will not be detectable by your taste buds for a year or so. If 75% of the bottle is air, though, you’ll probably notice a degradation in quality after as little as a month. To see (taste?) this in action for yourself, leave a half glass of whisky out overnight and try it in the morning. A good rule of thumb in whisky circles is to invite some friends over to enjoy a bottle when it hits the one-third mark. You’ll get a lot more enjoyment out of that third of a bottle by sharing it now than you will by miser-ing it away until it turns flat and tasteless. An alternative, if you must be miserly, is to funnel that remaining whisky into smaller glass bottles with good seals (I like the 2- or 4-oz brown glass bottles here.

MAKE SURE to get Polyseal caps for your bottles! They seal far better than the plain twist caps. Polyseal caps are not listed on the website so to order them for $0.15 each, place your bottle order with Visa, MC, or AmEx card on the website (not Paypal). Then, reply immediately to your Order Confirmation Email with ‘CHANGE ORDER’ in the body of the message. Specify that you would like Polyseal Caps (and how many), and they will subtract the cost of the standard caps, add the Polyseals, and adjust the total). This method isn’t foolproof, as some oxidation will have already begun, but you can definitely extend the whisky’s life this way. Another method is to use an inert gas to provide a layer of protection between your remaining whisky and the oxygen in its headspace. I like this product [Sponsored Link]: Oenophilia Private Preserve Wine Preserver. Just remember that you lose this protection every time you open the bottle. I save the air spray for open bottles that I know are going to remain untouched for awhile.