I know someone who was doing this pretty extensively while studying. His wines were fine for weeks and even months with simply pouring, not siphoning, as long as there was absolutely no head space. He said they actually needed air when he first opened the bottles as they were often reductive. Maybe siphoning is best if you want to leave a tiny bit of head space for shipping, but otherwise you might even do better without it.
Have been following your project on IG. Great idea. I think Rich Nanda in Chicago has done the same thing with friends.
Was curious how you started the siphon, glad it isn’t the old suck&spit gas tank method.
Those bottles look cool just for home use if you want to break a bottle into more than 1 week (if you don’t want to spring for a coravin)
To Doug’s point, I wouldn’t have thought a lot of wines would have stayed stable if poured from bottle to bottle over time. Could see siphoning being less oxidative for transfer.
I wouldn’t have thought so either, but my friend did this with literally hundreds of wines, and the only problem he found was reduction, not oxidation.
Yah. I brought it up with Adrian when I first started it. Since they are using the same btls I used initially, I’m guessing that’s where the idea came from for them.
Siphoning def less oxidative. There’s a post about it on guildsomm. It’s just more labor intensive than just using a funnel.
the longest i kept one was 2 weeks and it tasted as good as I remembered. I have two 4oz 17 gonon that i’m gonna let sit in the fridge for a bit. Consume one next week (so 3 weeks total) and another 3 weeks after that.