I completed my first ever batch of wine from a winexpert kit. Last night I bottled the wine and I’m wondering if I didn’t use the handheld corking instrument correctly or if this is normal. The corks all seem to be slightly crooked at the top of the bottle mouth. Some actually are a little raised and not flush with the bottle top. Here is an image of one of the bottle tops it’s not a great image but you can see that the cork is slightly askew.

http://www.flickr.com/photos/23600889@N03/2249934935/

My question(s) is will the cork "sponge” back into shape? And, is it ok that some of the corks are not flush with the bottle top (cork sticks up out of bottle slightly)? Is there a way to force these corks further into the bottles? Is this normal?

I have not yet corked my first batch, but i can tell you that the corks that are raised are b/c there is still air in the wine. Thats why the corks are being pushed out.

As for the crooked corks, I have no idea.


-J

I see how gas in the wine could cause the corks to push out, but my problem was that I just didn't give it enough arm strength to force some of the corks all the way in. I'm fairly certain that it is not a gas problem; I used a 28 day kit, followed the direction exactly and even kept the finished wine in the carboy for an additional 14 days (couldn't find time to purchase bottles). Anyway, I'm just assuming my cork problem is related to my weak arms.

I won't rule out the possibility of "air" in the wine, but I'm wondering if someone has a technique for hand corking. My first attempt was less than professional.

It looks like it has a good seal so i wouldnt worry too much.
If it comes flyin out i would worry.
But the cork is long enough that is has alot of contact area in the bottle to seal. Let us know how it goes.

my hand capper has an adjustment for the height of your corks. i have collected a bunch of different bottles over the years and you need to adjust for type of bottle you're useing.
gary

I know how you can fix these corks...buy a floor corker! Seriously, if you're going to get into this hobby to any extent, make the investment. You'll thank me (and pat yourself on the back) every time you bottle wine. If you ever tire of making wine, you can always sell a floor corker for probably what you paid for it.

No, there's no problem with your corks. It may be difficult to apply foil caps if you intend to, but the wine should be fine. If you notice after a period of time that the corks are continuing to protrude up, then you may have a re-fermentation problem from residual sugar in the bottle. Otherwise I wouldn't worry about it. Hand corkers probably drive more people away from winemaking than does bad wine.

One of the problems is it hard to find a good economical corker capper at a reasonable price. I bought my bench corker capper about 30 years ago for 17 bucks. Awesome machine. Today you have to spend about a 100 bucks for a good corker capper. It does make the job easier though. wyo wino

I finally corked my wine using a floor corker, I had to adjust the corker for the height of the bottle. The first couple of bottles the cork was almost at the top, which, after resting in the bottle pushed up a little bit. I adjusted and the corks are almost at the top. I have let them sit standing up for the last week or two just to make sure the corks don't move any more and then I have a huge mess all over.


-J

Jshakour wrote:I finally corked my wine using a floor corker, I had to adjust the corker for the height of the bottle. The first couple of bottles the cork was almost at the top, which, after resting in the bottle pushed up a little bit. I adjusted and the corks are almost at the top. I have let them sit standing up for the last week or two just to make sure the corks don't move any more and then I have a huge mess all over.


-J

Don't the new floor corkers have a mark on the shaft to tell how deep the cork is in the bottle? My 30 year old bench corker has an indentation on the shaft that shows when the top of the cork is exactly at the top of the bottle lip. Unfortunately the manufacturer of my corker when out of business in the late 70s. wyo wino

I dont think the pressure pushed the corks up. Not unless you boiled the bottles or had chmpaign in there.

I had to adjust the steele plunger on my hand held corker. There are two jamb nuts at the top, and I set it so that the cork sets just under flush with the top. The way that the corker was set from the factory it left the cork an 1/8" out of the bottle. You practice with it till you get it just where you like it.

As much pressure as it took to plung them corks down, I thought my corker would break. I think I will boil the corks next time to try to soften them up.

Randylmiller777 wrote:I dont think the pressure pushed the corks up. Not unless you boiled the bottles or had chmpaign in there.

I had to adjust the steele plunger on my hand held corker. There are two jamb nuts at the top, and I set it so that the cork sets just under flush with the top. The way that the corker was set from the factory it left the cork an 1/8" out of the bottle. You practice with it till you get it just where you like it.

As much pressure as it took to plung them corks down, I thought my corker would break. I think I will boil the corks next time to try to soften them up.

I don't boil the corks Randy. I boil water and when it cools to about 100 degrees put the corks in and let them soak with the lid on the pan and in the campden. They sit there for about 20 minutes while I bottle the wine. The corks are much softer. wyo wino

Thanks Wyo, just yesterday i read to soak them in scalding water for 15-20 min then rinse in fresh water just before corking. hmmm 100 degrees, thats not too warm. I wonder what would happen if i boiled them just a tad ? Im such a trouble maker. They would probably turn to mush. I know your right , im just wondering.

Randylmiller777 wrote:Thanks Wyo, just yesterday i read to soak them in scalding water for 15-20 min then rinse in fresh water just before corking. hmmm 100 degrees, thats not too warm. I wonder what would happen if i boiled them just a tad ? Im such a trouble maker. They would probably turn to mush. I know your right , im just wondering.

I don't think soaking the corks in scalding water with campden would be a problem when you cork. I don't what the purpose of rinsing in fresh water achieves. wyo wino

By my directions: scalding water then cool water.
I experimented on three corks. Boiled it couple mins. then corked it. LOL the cork slid back out by it self. You could push it back in with a finger and it would slide back out. sooo i put the other two in cool water for a few then corked again and it kinda stayed in. So I pulled all three back out and did it pretty much like you told me to Wyo. : ) It was fun to find out why.

Randylmiller777 wrote:By my directions: scalding water then cool water.
I experimented on three corks. Boiled it couple mins. then corked it. LOL the cork slid back out by it self. You could push it back in with a finger and it would slide back out. sooo i put the other two in cool water for a few then corked again and it kinda stayed in. So I pulled all three back out and did it pretty much like you told me to Wyo. : ) It was fun to find out why.

do you use long #9 corks? If I use a #8 cork they seem to go in too easy. using the #9 corks I cork and put the bottle upside down in a wine case and leave them a couple of days and never had one leak. wyo wino