Champagne Corking Help Needed
Posted 08 April 2010 - 11:44 AM
Any advice on how to get the corks to go in far enough would be greatly appreciated. Thanks.
Posted 09 April 2010 - 03:06 AM
Posted 09 April 2010 - 08:05 AM
Your black discoloration is from the compression jaws not being clean.
Are the corks going in part way but not far enough or are they not going in at all?
What is the proper way to clean the jaws?
Posted 09 April 2010 - 08:10 AM
They don't go in easy. It may require a lot of pressure to get the cork to go in. Both hands on the lever and putting your weight on it. But don't insert them too far or you may never get them out safely. A spacer on top of the compression jaws helps here.
I'm putting full wieght on them. I don't seem to need any spacer. The best method so far is to compress the cork, then line the bottle up underneath. Then put big time pressure to try to insert the cork. Haven't been able to get it in far enough. Sometimes, the cork gets torn up.
Posted 09 April 2010 - 09:28 AM
Posted 09 April 2010 - 09:52 AM
Posted 09 April 2010 - 03:05 PM
Mine doesn't. If yours does, you have to pull the the attachment out of the way - down against the upright - to properly insert a champagne cork. The upright position is for normal corks in normal bottles. Other than that, I can't think of any reason the corks don't go in. Try positioning a bottle and compressing the jaws without a cork, but leave the push rod above the jaws and look into the jaws. Is the hole in the center of the compression jaws lined up with the center of the neck of the bottle?
Posted 07 October 2010 - 01:09 AM
10g Marechal Foch
5g Sparkling Cranberry
35g Hard Cider
5g New England Hard Cider
Posted 17 October 2011 - 06:03 AM
I have a portugese floor corker and I want to bottle some sparkling wine.
I've got the crown cap sorted out but I would like to make it look fancy and after disgorging put a mushroom cap on it.
From my understanding the mushrooming is cause simpy by having an extra long cap partially inserted which then the upper top expands into a mushroom shape and hooded to prevent the pressuring from pushing it out.
So the different is the hight of the compression jars? or is there something more to it?
I could use plastic sparkling stopers with hoods which are also reusable but I still havent made up my mind.
Posted 17 October 2011 - 07:02 AM
Posted 17 October 2011 - 09:32 AM
I meant an attachment for regular corker not regular wine attachment for the champagne corker...
The attachment is for inserting normal corks for normal wines
Do you think that maybe you can take a few pictures of the set up (since I think I've read before that you make bubbly)?
Can my portogese corker be somehow DIYed to cork mushroom corks aswell?
Posted 17 October 2011 - 10:27 AM
Posted 17 October 2011 - 11:42 AM
I found some info, it says that the jaws are simply wider to accomodate for the larger diameter cork (28mm vs 23.5-24).
I did a small test with some left over corks I had from last month's bottling. with the insert bar depth adjusted to a minimum I get slightly less then 2\3 of the 44mm cork in which seems sufficient for a mushrom cork,that is if it can get through into the bottle since there is a small opening at the bottom of the jars where the compressed cork is guided into the bottle. so It might block the compressed champagne cork and make a huge mess.
I think i'l stick with plastic corks since they are also reusable. (What ever I use will have to be bought from over seas so I prefer something which is reusable).
Oh an btw, what size crown caps are you using?
My 26mm arent fitting my bottles, do I need 29 or 31?
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