Okay, nobody hit me, but I'm going to defend the hand corker a little here.
If you have room to store a floor model...Go FOR IT!!! I would also if I had room.
I almost put a floor corker on my Christmas list
I've managed fine with the Gilda hand corker for $36 from EC Kraus. http://eckraus.com/Page_1/CKR120.html
When I'm not using it, it hangs on my pegboard wall hook out of the way. I usually bottle 5 - 25 bottles at a time.
There's lots of methods and difference of opinions on corking bottles and you'll find them on this forum. But these two tips make using my Gilda hand corker a breeze:
1) Soften the corks in boiling water for 1 minute so they compress easily. Don't overboil them.
2) Hang a wire on the inside of the neck before inserting your cork. This releases the pressure. The cork slips right in with a pfffffffhhh. Then just slip the wire out. Presto.
It would be great to be able to put corks in dry with a floor corker or to use synthetic corks, but if you are tight on space try the above.
<i><b>Wines I've made</b>:</i> Blackberry; Citrus; Sparkling apple cider; Thompson grape; Raspberry; Strawberry; Blueberry; Salal berry; Welch's Concord; Dandelion. Coffee; Chocolate covered cherry; Caramel apple pie; Lemon Liqueur; Oregon grape; Wild rose hip; Blueberry liqueur; Strawberry melomel; Plum; Strawberry-Rhubarb; Raspberry Liqueur; Mint liqueur; Concord grape; Blackberry port; Banana; Chocolate Strawberry; Key lime-a-rita; Black Cherry-Concord; Forest Berry Blend; Cranberry.