21 replies to this topic

[Pinot Clone]

I am about to buy a floor corker but am torn between the Italian and Port models. My friend has the Port one and we use it to bottle our joint wines. It is OK, but it seems less substanial then the Italian model which we have also used before. The Italian one seemed to insert the corks in with a nice cah chunk. Also, the depth adjuster seem to slip less then on the Port model. But, the Port model is cheaper, does many sizes and according to the local stores, does not "mark corks with black marks from the brass oxidizing".

My guess is what is the limitation of the Port corkers on size?
Are hock bottles a problem?
Can it do Sparkling wine corks or will I have to do something else for that?
Is the wine shop crazy about the black marks on corks? Is this due to people mistakenly sulfiting and wetting their corks which interacts with the food greese?
How do the demples on the two corkers compare? I thought the Italian one left less of a dimple.
Durability?

Anyway, your thoughts would be greatly appreciated. And I am NOT buying the Swiss corker, no matter how awesome it is (Friend has it).

[Hammered]

I am about to buy a floor corker but am torn between the Italian and Port models. My friend has the Port one and we use it to bottle our joint wines. It is OK, but it seems less substanial then the Italian model which we have also used before. The Italian one seemed to insert the corks in with a nice cah chunk. Also, the depth adjuster seem to slip less then on the Port model. But, the Port model is cheaper, does many sizes and according to the local stores, does not "mark corks with black marks from the brass oxidizing".

My guess is what is the limitation of the Port corkers on size?
Are hock bottles a problem?
Can it do Sparkling wine corks or will I have to do something else for that?
Is the wine shop crazy about the black marks on corks? Is this due to people mistakenly sulfiting and wetting their corks which interacts with the food greese?
How do the demples on the two corkers compare? I thought the Italian one left less of a dimple.
Durability?

Anyway, your thoughts would be greatly appreciated. And I am NOT buying the Swiss corker, no matter how awesome it is (Friend has it).

So many questions!

I have the Portuguese corker and it has served me well for many years and thousands of bottles. It does sometimes leave a dimple, but by the time I open the bottle, it is gone. Never a black mark. It doesn't do champagne corks, but one version of the Italian does, so if that is a consideration, then there you go. I also like the portuguese over the Italian because of its smaller size. It's still awkward to store. I wish the back legs could pivot around to make lay flat.

[bzac]

I also have the portugese one , bought for $44 bucks in Montreal in 2003 and its filled thoudands of bottles since without fail or need for adjustment.

however this year we bottled 90 cases in two days with it.

The longer handle and slightly taller legs of the Italian one would be better if you are over 6 feet tall as I am.

so I will likely buy an italian one next time around. but keep the portugese one handy for my shorter helpers ( my parents both 5'8")

so my reccomednation is an ergonomic one , if short on funds , stature or just bottleing less than 10 carboys get the portugese . if tall and doing a thousand bottles get the italian.( you can also say you own a Ferrari!)

black marks and dimples are non issies with either corker . the dimples are more prevalent on cheap aglomerated corks and cork substitutes than on natural cork with either corker.

both are adjustable for depth. only one model does chapagne corks (but I use plastic stopper for bubbly anyway , as I can fill them with encapsulated yeast and a stainless steel tap screen and make my bottle fermented bubbly riddle free)

[hubieno3]

Does the Portuguese corker work with synthetic corks? I read somewhere that it was not recommended for them.

Thx.

[Hummer]

I have both; we used the Portuguese corker for three years, and last summer I picked up a new Ferrari champagne corker with the capper attachment in a Craigslist deal. I haven't used the Portuguese corker since. The Ferrari corker is smoother, more powerful, and really a joy to use.

That said, the Port corker works very well and is a great buy that should last many years. I don't think there's a compelling reason to pay twice as much for the Ferrari unless you bottle A LOT of wine, or plan to use champagne corks. One thing I like about the Port corker is the semi-circular holder that locates the top of the bottle below the jaws. It's a little more secure, more positive than the recess on the Ferrari.

The Portuguese corker does do standard 13" hock and magnum bottles but you have to use a block/spacer to cork 375 ml bottles. There are some extra tall hock type bottles that it can't handle but you probably won't encounter many of those. The Ferarri will do the 375 ml bottles without modification, as well as champagne and beer caps, so it is more versatile. I haven't tried using the beer capper attachment but doubt it would be as easy as a double lever beer capper.

Both corkers can dimple corks but eliminating that is partly technique, and also using very fresh corks. The loose screw on the Port corker can be secured with a wrap of teflon tape or a drop of Loc-tite. Both corkers insert #9 Nomacorc easily, and both will distort the non-chamfered type with equal regularity.

Both corkers allow some lubricating grease to migrate around the jaws to the corks and the Ferrari may be more prone to this (it does produce some black grease). I wipe the jaws with a paper towel about every 30 corks or so.

I don't regret buying the Portuguese corker, it's a good tool. If the extra storage space and cost aren't big issues, the added smoothness, power and versatility of the Ferrari corker is nice to have.

[NorthernWiner]

Good answers by Hummer. I agree with everything he says.

I have the Portuguese corker. I bought it almost 10 years ago for about $35, and have corked a few thousand bottles with it. I've never felt the need to upgrade, though if I were making sparkling wine on a regular basis, I probably would.

[BobF]

I mostly agree with hummer.

My port corker has corked many 375s, in different styles, w/o anything different being done from corking 750s.

Maybe there have been design changes over the years ... mine is only 6 mos old

[NorthernWiner]

My port corker has corked many 375s, in different styles, w/o anything different being done from corking 750s.

I can't speak for Hummer, but the only 375s I've had trouble with have been the tall, skinny "Bellissima" bottles. You have to use a wood block under the legs to accommodate the additional height. I haven't had problems with the shorter 375s, though.

[Brett C.]

I have both and agree with Zac. The shorter Portuguese is better for either shorter people or use on a low table. The Italian is easier for taller people. I have had no problem with brass jaws or plastic.
Both models can leave dimples in some corks.
I do find that the dimple on the base of the Port. model is sometimes a problem for non-punted bottles, but it generally does a better job of centering the bottle than the flatter base of the Ital. model. If buying new, I would probably buy the Port. model due to cost, but I got the Ital. on Craigslist for a pittance. The Port. model was given to me.
Basically, both work well and will last the average home-winemaker a long time.

[Pinot Clone]

Thanks everyone for your feedback. Love the picks hummer. That gives me an idea of size. Although I am short I find myself always standing up anyway to get enough press on the Port corker. Maybe I need to borrow my friends and see re-remember what the Port is like. One thing. Do all Ferrari Corkers convert to a Champagne corker or is it only a special model. Took a look on the net and from what I can see certain corkers (or maybe all of them) have "hooks" on the side that hold the special assembly.

[Howie]

The champagne model Ferrari is different in that the discharge hole of the corker is larger. It can still be used for regular corks in regular bottles, but you have to position the bottle before dropping the cork in or the cork will fall right through to the floor.

[Travelinmays]

The champagne model Ferrari is different in that the discharge hole of the corker is larger. It can still be used for regular corks in regular bottles, but you have to position the bottle before dropping the cork in or the cork will fall right through to the floor.

This is not so for the Ferrari I bought last week the bottle neck brace has a lip on it that will not allow a unsquished cork to pass through. I thought this was the case but just had to run down to the cellar and check it out. I also got the adapter for Crown caps. Yesterday I set up with the bottle rack to right of me the corker in front and the bottle filler to the left. I was able to sit on my chair and in the time it took to fill a bottle I could cork , and reset the next bottle to fill. I filled and corked 60 bottles with ease, I like it.

[Howie]

This is not so for the Ferrari I bought last week the bottle neck brace has a lip on it that will not allow a unsquished cork to pass through...

True - I forgot that I have an older model.

[Crazy Run Ranch]

I have had 2 Ferrari corkers over the years and rebuilt both a few times. In fairness, I bottle more wine than these things are designed for. But the step up is too painful so I keep fixing the Ferrari's. They should not leave a dimple in the cork. If they do, a part is worn and they are no longer compressing the cork enough. I have replaced the pin the lever pivots but you can avoid that be greasing the pin before each use. Once I figured that out, I wore out the next pin in the apparatus, the pin holding the lever to the two plate arrangement that pushes the iris. I replaced that pin with an oversize pin and bronze bushing pressed into the lever. Back to working as new, no dimples. So if you find dimples that stay for more than a few minutes or have trouble breaking the edge off corks as they enter the bottle, you have a problem that is just going to get worse as wear continues. Assuming good corks to start with.

[Bar Barrique]

I recently bought a new Ferrari corker with chrome plated jaws. I have previously owned 2 portuguese corkers (actually they are still in the basement). So far the Ferrari is performing much better than the portuguese corkers. The corks go in effortlessly, and, there are no dimples or chips out of the corks. I use ABC Noma agglomerate corks, and, they seem harder to compress than natural corks.
I can't say how it's long term performance will be, but the build quality is heavier than the portuguese, so I am hopeful that will continue to outperform.

Bar