13 replies to this topic

[rcvdayton]

Despite Howie's best efforts to help me, I have been unable so far to successfully insert champagne corks into my champagne bottles. I have a newer Ferrai corker made for champagne. I purchased champagne corks from Midwest. Despite adjustments, I have not been able to get the cork to go into the bottle far enough. I'm also getting a black tarnish on the corks. I ruined about 8 corks so far practicing on empty bottles.

Any advice on how to get the corks to go in far enough would be greatly appreciated. Thanks.

Ron

[Calamity Cellars]

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?

[Howie]

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.

[rcvdayton]

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?

[rcvdayton]

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.

Howie -

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.

[smokinjoe359]

maybe your corks are too dry.clean the jaws to remove tarnish it may be making some resistance.this is just a guess as i never used champagne corks.

[Calamity Cellars]

I used rubbing alcohol to clean mine. I have been advised to take the jaws apart annually and thoroughly clean them and reassemble with food grade grease on the wear surfaces, making sure the face of the jaws that touches the cork stays clean an ungreased. I haven't done that yet as I have only used it for 10 cases so far. The brass/bronze (not sure which they are) will tarnish over time so the cork contact surfaces need to be wiped down before every use. So says the winery operator that was sharing advice.

[Howie]

Ron - Does your corker have the attachment as shown in the picture in this link? http://www.store.homebrew4less.com/prodinfo.asp?number=LD17421&variation=
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?

[rustyanchor]

Any fix on the champagne corker? I seem to be experiencing the same effect from my corker and corks from midwest.

[Tomer1]

What exacly does the champagne attachment does differently then the normal compression and insert rod?
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.

[Howie]

The attachment is for inserting normal corks for normal wines. It is pulled down, out of the way for inserting Champagne corks. The Champagne cork is only inserted partially, thus the reason for the spacer. The handle is then returned to the full upright position, the spacer removed and the locking plate under the bottle is pushed down. Then, the handle is pushed down again, pushing the cork and bottle down, free of the corker. Then the wire hoods are attached.

[Tomer1]

I dont follow,

The attachment is for inserting normal corks for normal wines

I meant an attachment for regular corker not regular wine attachment for the champagne corker...

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?

[Howie]

I'm not familiar with Portuguese corkers, so I can't help you there. I have a few bottles in my riddling rack right now. I may be disgorging and bottling them in a few weeks (when all the crushing and pressing is over). I'll try to remember to take a few photos when I do.

[Tomer1]

Thanks!
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?