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added tip from Raf on cork hoods
There are multiple bottle and closure types brewers may choose when corking their beers. Generally corks are used with bottles that have 29 mm openings or larger, but some producers have corked bottles with standard 26 mm openings without problems. If the beverage being packaged is carbonated, you will probably want some sort of closure ina ddition to the cork to keep the cork in place. The most common choices for this are either caps or wire cages, though some producers use string instead.
===Cork and cageCage===
Corking and caging can be used for both champagne-type bottles and the brown glass 'fat-lipped' Belgian bottles, both of which are generally thicker glass and rated for higher CO2 pressure. Generally corking and caging is used for bottles with 29 mm openings, though some have cork and cage finished bottles with 26 mm openings. Make sure your bottle type can take corks before using it.
Some corkers may leave a crease or indentation in the cork from the compression mechanism. This is generally not a problem but it if severe enough it may result in leaking of gas or liquid <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1441897779171765/ Mitch E's MTF post]</ref>
Raf Soef of Bokkereyder suggests using 26.5 mm cage hoods; champagne cages are too large for beer corks <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1628433647184843/?comment_id=1628539977174210&comment_tracking=%7B%22tn%22%3A%22R%22%7D Soef, Raf. Milk The Funk Facebook group. 03/27/2017.]</ref>.
===Cork and cap===