I have difficulty in getting my corks into the bottles. What is the best method of corking?
Invariably when we are asked this question we find that the winemaker is using a ‘hand corker,’ a cheap, simple tool where the cork is inserted into the bottle using pressure applied with the palm of the users hand. This method of corking is usually fine when using corks that have been pre-soaked to make them supple. However it is not 100% effective. There are many different makes of corker available, most are relatively inexpensive and if used correctly, will last many years. Young’s always recommend the use of a 2-handled or a 3-lever type of corker. These are readily available in the shops and provide a much more reliable method of producing an effective seal. For a few pounds more you can get a floor standing type of corker, which will take even commercial size corks. In order to ensure a good seal in the bottleneck the diameter of the cork is important. Commercial applications use a 24mm diameter. However, to facilitate the use of hand corking machines in the home brew market, thi
