Changes

Corking and capping is much more straightforward than corking and caging as the cork is pushed entirely into the bottle. Generally cork and cap closures are used on bottles with 29 mm openings, though some have done this with 26 mm bottles. Make sure your bottle can handle corks before using them for a cork and cap finish. A #9 wine cork has been suggested as a good size to use<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2651422864885911/?comment_id=2651556784872519&comment_tracking=%7B%22tn%22%3A%22R%22%7D Christophe Venot. Milk The Funk Facebook group thread on using corks with caps and what cork size. 05/07/2019.]</ref>. Although the cork depth is not as important as in corking and caging, the cork still must be far enough into the bottle to not interfere with the cap. Bench corkers are recommended for corking and capping as they allow better control of cork depth than two arm corkers and bench corkers allow the cork to be easily depressed further if it is not far enough into the bottle. For 29 mm bottles, you will also need a 29 mm bell and 29 mm caps for capping.

===Large format bottles===