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Floor Corker

1 byte removed, 13:57, 27 March 2017
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::* "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 Janssen 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 Janssen on Milk The Funk. 03/27/2015.]</ref>.
* Raf Soef of Bokkereyder suggests using 26.5 mm cage hoods; champaigne 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>.
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