sirex pretty much got it.
When I asked about using corked bottles for the Fluffy Bunny sauce, my process authority said that if it was for a collectors edition only and not intended for consumption, plus it was completely sealed with wax, that would be OK, Natural cork is porous, there's a risk of air getting into the sealed bottle. All sauces with "refrigerate after opening" would be at risk of air leaking(leaching?) into the sealed bottle. The other issue is sterilization. I don't know what process if any wine bottlers use on their natural corks. I would guess that a natural cork with a "bad spot" (you know what I'm talking about
) in the bottom of the cork could be a potential for problems for nasties.
Boss, the stopper you showed looks much smoother than most natural cork stoppers, it almost looks like wood. We don't know the pH of the shown sauce, might be 3.0?, or how it was sealed? They may irradiate the stopper before sealing the bottle...who knows? Especially for a just starting out hobby sauce maker, I would not recommend using a natural cork.
Here's some bale top botttles- is it
something like these?
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:lol: I'm going postal after that last bit~~~ :crazy: :lol: