Review on 🍾 BUILT NY Champagne/Wine Bottle Sealer, Black - Ultimate Preservation and Style by Brooke Gallegos

The problem with most cava/champagne sealers is how they seal the bottle. In most cases, they are "latched" to the same collar that the cage uses to secure the cork. This usually works, but some bottles have a round neck, meaning the cork will fly off. Built NY Sealant solves this problem by using an expanding "cork" system. The portion of sealant placed in the bottle expands to form a seal as it is rotated. This is good because it ignores the problems inherent in collar locks. This is bad because: 1. If you don't seal it tight enough, it will tear off. 2. Some users may find it difficult to twist the mechanics. 3. You cannot pressurize the bottle. Some other sparkling sealers give you the option to force air into the bottle. It is very important. The bubbles *within* the wine escape into the empty space that used to hold more wine. Unless that empty area is under air pressure, no seal will save your blisters. The more you drink from the bottle, the faster the bubbles will come out. On average, a half-full bottle of sparkling wine will lose its bubbles after 24 to 48 hours if left uncapped and sealed. Cork usually extends this period by one more. From 18 to 24 hours. The pressure stopper will hold back the bubbles for a week. In my testing, this seal from Built NY is as effective as any other cork, retaining bubbles for about a day and a half after opening. So average, but not outstanding.