Difference between revisions of "Floor Corker"
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* ''"When I started corking, I read somewhere to leave 5/8 inch out. I had terrible time removing the corks. Then someone said, half in - half out. I tried it to find out with that much cork out it had to be compressed by pushing down on the cork with the cage in place while twisting the wire. Although a little more trouble while caging, the payoff in ease of opening is worth it to me"'' - Tip from Mark Trent on Milk The Funk <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1037494922945388/ Recommended conversation and tips about corks on MTF with Mark Trent. 03/27/2015.]</ref>. | * ''"When I started corking, I read somewhere to leave 5/8 inch out. I had terrible time removing the corks. Then someone said, half in - half out. I tried it to find out with that much cork out it had to be compressed by pushing down on the cork with the cage in place while twisting the wire. Although a little more trouble while caging, the payoff in ease of opening is worth it to me"'' - Tip from Mark Trent on Milk The Funk <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1037494922945388/ Recommended conversation and tips about corks on MTF with Mark Trent. 03/27/2015.]</ref>. | ||
| − | * ''"Yeah, I agree with Mark. It isn't much extra that needs to stick out to make the difference. And in order to make that work you have to vertically compress the top of the cork. I had been doing that with my hand (with nightmares of something happening similar to what Tarsicio went through) until my friend suggested using a bench capper for the cork compression part. That works quite well and the cork stays compressed enough to put the cage on without much vertical force on the top.''" - Follow up Tip from Dave Jenssen on Milk The Funk <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1037494922945388/?comment_id=1038591699502377&offset=0&total_comments=17&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation with Dave Jenssen on Milk The Funk. 03/27/2015.]</ref>. | + | ::* ''"Yeah, I agree with Mark. It isn't much extra that needs to stick out to make the difference. And in order to make that work you have to vertically compress the top of the cork. I had been doing that with my hand (with nightmares of something happening similar to what Tarsicio went through) until my friend suggested using a bench capper for the cork compression part. That works quite well and the cork stays compressed enough to put the cage on without much vertical force on the top.''" - Follow up Tip from Dave Jenssen on Milk The Funk <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1037494922945388/?comment_id=1038591699502377&offset=0&total_comments=17&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation with Dave Jenssen on Milk The Funk. 03/27/2015.]</ref>. |
==References== | ==References== | ||
Revision as of 21:15, 30 March 2015
A Floor Corker is a device for corking bottles. It can be used for corking both Belgian bottle corks, and wine bottle corks. Other types of corkers exist, such as handheld corkers, but when corking a large amount of bottles, a Floor Corker is recommended.
Recommended Floor Corkers
Experienced Milk The Funk members recommend three Floor Corker brands [1].
- Portuguese Floor Corker (low end route) - Corking made easy. Single lever action with a brass Iris that squeezes the cork and the adjustable depth plunger pops it right in to your desired depth. Works great even on the fat Belgian beer corks and is perfect for any standard wine corks or bottles. A small amount of assembly is required (it’s like one screw, no big deal) [2].
- Italian (Ferrari) Floor Corker (high end route) - The Italian Floor Corker is the Cadillac of corkers. This corker is very similar to the Portuguese corker, but with some upgrades. It is equipped with a brass iris compression fitting instead of plastic. A long handle gives you plenty of leverage and the corks go in effortlessly. This corker is very easy to use, and will last any hobby vintner a lifetime [3].
- Grifo Corker Jaws - Recommended by Chris Stewart [4]
Usage and Tips
- See this instructional video from Midwest Supplies.
- See this article by BYO, "Corking Belgians" by Dave Louw, July/August 2009.
- For more of the cork to stick out, a spacer (such as a drilled stopper) can be set inside of the corker to create more space [5].
- "I like to use a rubber stopper on the plunger to help gauge the depth I want to go. A no. 7 stopper fits perfectly and when you hit the lever to seat the cork, the stopper flexes to give enough resistance, not letting you drive the cork completely into the neck. Leaves about .5-.75" of the cork exposed almost automatically. Every time." - Tip from Jamie Daly on adjusting the depth of the cork [6]
- "When I started corking, I read somewhere to leave 5/8 inch out. I had terrible time removing the corks. Then someone said, half in - half out. I tried it to find out with that much cork out it had to be compressed by pushing down on the cork with the cage in place while twisting the wire. Although a little more trouble while caging, the payoff in ease of opening is worth it to me" - Tip from Mark Trent on Milk The Funk [7].
- "Yeah, I agree with Mark. It isn't much extra that needs to stick out to make the difference. And in order to make that work you have to vertically compress the top of the cork. I had been doing that with my hand (with nightmares of something happening similar to what Tarsicio went through) until my friend suggested using a bench capper for the cork compression part. That works quite well and the cork stays compressed enough to put the cage on without much vertical force on the top." - Follow up Tip from Dave Jenssen on Milk The Funk [8].
References
- ↑ Conversation on Milk The Funk. Input from Mark Fry, Jeff Porn, and Allen Stone. 3/27/2015.
- ↑ Rebel Brewer. Retrieved 3/27/2015.
- ↑ Midwest Supplies. Retrieved 3/27/2015.
- ↑ Conversation with Chris Stewart on Milk The funk. 03/27/2015.
- ↑ Conversation with Mark Fry on Milk The Funk. 3/27/2015.
- ↑ Conversation with Jamie Daly on Milk The Funk. 03/27/2015.
- ↑ Recommended conversation and tips about corks on MTF with Mark Trent. 03/27/2015.
- ↑ Conversation with Dave Jenssen on Milk The Funk. 03/27/2015.